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Creamy Spinach Turnip Soup –– Spiced Curiosity

Wednesday, June 5, 2013

vegan creamy turnip & spinach soup – pumped for a csa

serves four

  • 1 large sweet onion
  • 2 Tbsp coconut oil
  • 2 large carrot
  • 11-13 spring turnips
  • 4 cups spinach
  • 2 cup vegetarian broth
  • 1/2 cup coconut milk or non-dairy option.
  • salt & black pepper to taste

I am constantly amazed by this place. This place being the vast stretch of concrete, dirt, and pipeline known as Brooklyn. I explored the Brooklyn Botanical Garden and got lost in the floral oasis. I made new loves at Bushwick Open Studios. Lastly, I joined a sweet CSA, and promptly decided never to eat out again. (Could you blame me?!)

I’ve always respected the act of sourcing from local farms and suppliers, but I never experienced quite as much joy as during my first CSA pick-up. A huge throng of neighbors gathered around boxes of sprightly greens, talking and laughing. Boy were they sprightly. Seeing clusters of spicy stalks and bowls of soft lettuce leaves made my heart skip a beat or two, for real.

Vegan Creamy Turnip & Spinach Soup –– Spiced Curiosity

High off the excitement of carrying pounds of fresh greens, my greens, I half-ran home to crank out dinner. As I spread out the bounty across the butcher block, I hemmed and hawed over the tasty possibilities. So many good choices. Remembering a savory turnip soup recipe, I saved the other plants for later and rinsed off the cream-colored roots.

Vegan Creamy Turnip & Spinach Soup –– Spiced Curiosity

Turnips are an interesting vegetable, but never one to jump in my grocery basket. I dig colorful, lively looking veggies. “White” is definitely not in my refrigerator. I usually go by the mantra that the richer in color a vegetable is, the richer it is in nutrients. (I.e. kale and swiss chard are awesome; iceberg lettuce and Russett potatoes not so much.) So after a lil‘ researching, I was pleasantly surprised that these pert roots are high in potassium and Vitamin C. Who’da thunk. I find that when I know about the nutrients in the food I am eating, I enjoy it twice as much.

Despite the punch of healthiness, this soup is ridiculously delicious too. The turnips and spinach provide a savory, hearty base, the carrot and onion add a nice complexity, and the coconut adds a creamy layer without weighing down the dish. Or to put it concisely, as my sweet boyfriend said, “This soup tastes fancy. I really, really like it.” It’s nice to know I’m not the only one ga-ga over this rich soup.

Vegan Creamy Turnip & Spinach Soup –– Spiced Curiosity

I can’t wait to see more turnips in the market, cook up many more batches of this delicious soup, and experiment with new dishes. If you find yourself with a basket full of roots, a couple other recipes to nibble on are Turnip & Pear Soup by Ricki and Turnip Chips and Fritters by Lisa. (Check out the rest of each site as well, because both ladies are great bloggers and cooks!)

I shared Vegan Creamy Turnip & Spinach Soup on 5 Ingredient Monday, Tasteful Tuesday, Waste Not Want Not WednesdayTasty TraditionsGluten Free Friday, Wellness Weekend, and Healthy Vegan Friday.

Vegan Creamy Turnip & Spinach Soup

1. If you have whole turnips, slice off the stalk, and reserve the greens for another time. Quarter the roots, or dice into 1/2-inch pieces. Dice the onion and carrot, and coarsely chop the spinach.

2. Warm up the oil in a small pot over medium-high heat. Add in the onion, and cook until it begins to turn translucent. Add in the carrot and turnips, and continue to cook for 2 minutes (or until they begin to soften). Add broth and milk, and turn up the heat to high. Bring to a boil, then reduce heat and simmer for 15 minutes. Add in spinach and cook for 2 more minutes.

3. Remove from heat and let it cool enough so you can pour it into the food processor. Blend until smooth. Serve hot, and drizzle a little extra milk on top.

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12 Comments

  1. Posted June 21, 2013 at 11:07 am | Permalink

    Thanks for the great ideas on using turnips. I really am not that familiar with cooking them. I’ll have to try your soup. Thanks for introducing me to your blog by leaving a comment on mine. I love it and would like to follow you, but I couldn’t find a way..

    • admin
      Posted June 21, 2013 at 4:46 pm | Permalink

      Glad to hear, Judee!
      For following, clicking the heart will lead you to Like the Facebook page. Meanwhile I’m working on a true follow button!

  2. Posted June 13, 2013 at 1:10 pm | Permalink

    The soup looks and sounds yummy! I love CSA! :) Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Cindy from vegetarianmamma.com

    • admin
      Posted June 17, 2013 at 11:41 am | Permalink

      Thanks, Cindy! Hope you had a great weekend.

  3. Posted June 9, 2013 at 10:13 am | Permalink

    A wonderful recipe, I LOVE turnips!

    • admin
      Posted June 9, 2013 at 10:26 am | Permalink

      Thank you Vicky! Glad to share.

  4. Posted June 7, 2013 at 10:23 pm | Permalink

    Your soup looks so delicious! I adore turnips especially the baby turnips. I roast them in the oven and enjoy them with leafy greens or in soups like yours. I will be getting some from the farmers market so I can make your recipe!

    • admin
      Posted June 8, 2013 at 3:40 pm | Permalink

      Yum! Thanks, Shelley. :)

  5. Posted June 6, 2013 at 6:25 pm | Permalink

    I love turnips and all your great recipes. That’s why I nominated you for the Liebster award

    • admin
      Posted June 6, 2013 at 11:53 pm | Permalink

      Thank you Sheree! That means a lot.

  6. Posted June 5, 2013 at 10:58 pm | Permalink

    What a beautiful looking soup! I also really enjoyed turnips when I got some fresh ones in our CSA. Much milder than rutabaga! And thanks so much for mentioning my turnip and pear soup. . . making me want to make a batch again! :)

    • admin
      Posted June 6, 2013 at 12:45 pm | Permalink

      Thank you! Haha, rutabega is next on the list. :)

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