Dice the onion. Peel and mince the garlic.

Dice the celery. Peel and dice the turnips. The more finely the vegetables are chopped, the faster they will cook.

Heat oil in medium to large (2qt minimum) heavy bottomed pot on medium heat.

Add the onion, garlic, and celery. Cook, stirring regularly for 7-10 minutes until just starting to caramelize. Does not need to get fully browned.

Add diced turnip, thyme, and pepper. Cook, stirring occasionally, for 5 minutes until the edges are softened.

Add the white beans and broth. Stir to loosen anything stuck on the bottom of the pot.

Cook for 20-25 minutes until turnips are very soft. Cook time will depend on how small the vegetables are diced.

Remove from heat. If using an immersion blender: Blend in the pot until very smooth. If using a standard blender, allow to cool before blending in batches. Return to pot and reheat.

Add lemon juice and salt to taste.

Serve garnished with a swirl of zhoug sauce or chimichurri or pesto if you don’t like cilantro.