Turnip Soup with Sautéed Greens
This is a delicious soup with a velvety texture that is fast and simple to make. The key is to buy turnips with fresh greens intact – sautéed in olive oil and garlic brings this soup to life. Turnip greens are one of the richest sources of folate and vitamin A, whilst they also contain good levels of calcium and iron. Turnip greens are also high in the bioactive glucosinalate – a sulphur-containing nutrient that has anti-cancer effects and supports liver detoxification pathways.
4 turnips with greens, roots peeled and cubed, greens set aside
2 leeks, chopped and washed
1/2 head medium cauliflower, chopped
3 cloves of garlic, peeled and chopped or crushed
2 tablespoons of fresh or 2 tsp of dried thyme
2 bay leaves
1 litre of water or vegetable stock
Sea salt and ground pepper
4 tablespoons of olive oil
1. Heat 1 tbsp of oil in a pot and sautéed the leek and garlic for a few minutes until translucent.
2. Add the cauliflower, turnip roots, thyme, and sea salt, cover and allow to sweat on a low temperature for 10 minutes, stirring occasionally.
3. Add ground pepper, water/stock, and bayleaves, cover and bring to a simmer.
4. Cook on the stove for approximately 40 minutes or 20 minutes in a pressure cooker.
5. Once cooked, blend smooth and set aside.
6. Wash the turnip greens and chop roughly.
7. Heat remaining olive oil in a pan, add garlic and turnip greens and sauté for a few minutes until cooked and wilted.
8. Serve the soup and top with the sautéed turnip greens. Drizzle some of the remaining garlic oil over the soup. Enjoy!