In a large pot, cook the onion, celery and garlic in olive oil until the onion is soft.
Add the turnip and carrots and cook for about 1 minute.
Add the broth, rosemary, thyme and cayenne.
Bring to a low boil and cook until the vegetables are tender, about 20-30 minutes.
Reduce the heat and add the remaining ingredients.
Simmer for 30-45 minutes.