This vegan soup is made with turnips and their greens. If you do not have access to turnip leaves, or prefer something with a milder flavour, use spinach or cabbage leaves.
1 person made this
1kg turnips, inluding their greens
1 potato, diced
1 large carrot, diced
1 onion, minced
4 tablespoons oil
1 clove garlic, minced
quinoa or cooked rice (optional)
salt and pepper
Method Prep:15min › Cook:20min › Ready in:35min
Dice the turnips and set the leaves to one side.
Leve uma panela de pressão ao fogo médio e refogue a cebola em 3 colheres do azeite até amolecer. Junte o nabo, cenoura e batata. Tempere com sal a gosto (eu uso umas 2 colheres de chá) e cubra com água.
In a pot over medium heat sauté the onion in 3 tablespoons olive oil until softened. Add the turnips, carrots and potatoes. Season with salt to taste (I use about 2 teaspoons) and cover with water. Bring to the boil then reduce heat and cook, covered, till veg are soft, about 20 minutes.
Heat the remaining olive oil in a frying pan and sauté the garlic till translucent. Add leaves and saute, stirring constantlly, till wilted. Season with salt and pepper to taste.
Puree soup till smooth and each bosl with a generous amount of sautéed leaves on top and, if you like, a little quinoa or cooked rice.