Golden Soup w/ Tokyo Turnips
When I mention turnip greens, it might not sound the most exciting thing. For those of us who like to use the green tops, and get all those nutritional benefits, using them in this soup really works. You don’t even notice it.
The flavor paste is full of good things, so you won’t need vegetable broth.
Cooking the ingredients to turn into a paste.
There are many healthy ingredients in this soup, and I did not need to use flour to thicken it. Nothing wrong with that, but when I can do without it, I’ll save it for a little sourdough bread indulgence.
I don’t buy green powders. I’m happy with my fresh ingredients from our growers who I know and love. This soup is packed with nutrients, will last me a few days, and I can freeze some for later if needed.
Golden Soup w/ Spinach & Turnip Greens
This soup combines several very healthy ingredients, and utilizes the whole turnip, greens and all.
Ingredients
- 1 Small Onion
- 5 Cloves of Garlic
- 4 Carrots
- 1 Jalapeño
- 1 Tbsp. Fresh Ginger
- 1 Tbsp. Fresh Turmeric
- 1 Bell Pepper
- 2 Tsp. Mustard Seeds
- 1/3 Cup Tomato Paste
- 4 Cups of Filtered Water
- 16 oz. Coconut Milk (or cream)
- 2 Tsp. Sea Salt
- 2 Kombu Leaves
- Fresh Pepper
- Chili Flakes
- 5 Oil Packed Sun Dried Tomatoes
- Bloomsdale Spinach
- Tokyo or Scarlet Turnips
- Mixed Mushrooms of Choice
- Fingering Potatoes (less than a lb or so)
Instructions
- Sauté chopped onions in a little avocado oil, then add chopped garlic, carrots, ginger, turmeric, jalapeño, bell pepper, and mustard seeds. Cook it until the carrots are cooked through.
- Then blend all the ingredients with tomato paste.
- Pour the water in a large pot and add the flavor paste, then stir to combine well.
- Add chopped mushrooms and potatoes. Then add the kombu leaves. (you'll take the leaves out at then end)
- Add the sea salt and chopped sun dried tomatoes. Then simmer for 20-30 minutes.
- Meanwhile, chop the greens up. Use the best parts of your turnip greens and chop the whole bunch of bloomsdale spinach.
- Then chop a few turnips, (depending on what size they are in the time of season, use what you like). I chopped them into matchsticks.
- Put the turnips in a bowl and pour lemon juice on top, and add some chili flakes. Let it sit.
- After the 20-30 minutes, pull out the kombu leaves and drain the lemon juice from the bowl of turnips.
- Pour coconut milk in the soup and let it come to a simmer, then add spinach and turnip greens.
- Add fresh herbs and toppings, and enjoy!
Notes
With this recipe, when I use fresh peppers, I tend to put them in whole while it simmers and then pull the pepper out.
Add more chopped pepper, ginger, or turmeric, if you prefer it.
