In a Dutch oven, saute onion and celery in butter until tender. Add the broth, potatoes, turnip, carrot, green pepper and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
Stir in spinach and corn; cool slightly. Puree half of the soup in a blender; return to the pan and heat through. Yield: 6 servings.