- 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.
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.
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.
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!)
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.