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Soups & StewsVegetable Soups: Red to Yel >  Turnip Soup, Roasted


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Vegan Soul Kitchen
by Bryant Terry
Soundtrack: "Turnip's Big Move" by The
Greyboy Allstars from A Town Called Earth
Art: "Grounded" by Leslie Hewitt
I first made this dish on one of those Saturdays where it was clear that winter was over and spring had finally arrived to stay. After getting all the ingredients from the farmers' market near my house, I came home, cooked it, and ate while sitting on the floor with all the windows in my house wide open. This is a great spring soup since turnips are good for general detoxification. They are also full of nutrients, including vitamins B and C, potassium, phosphorus, calcium, and other trace nutrients.
Yield: 4 to 6 servings


• 2 bunches of young turnips with greens
• 3 medium shallots, peeled and cut into 1/2-inch pieces
• 2 teaspoons extra-virgin olive oil
• Fine sea salt
• 3 cloves garlic, minced
• 1  2-inch sprig rosemary
• 6 cups Vegetable Stock)
• White pepper


• Preheat the oven to 400°F

• Trim the roots from the turnips and cut into 1/2-inch pieces Set the greens aside In a medium-size bowl, toss the turnip pieces and shallots with 1 teaspoon of the olive oil and 1/4 teaspoon of salt Spread them in a parchment-lined baking dish and roast for 1 hour, stirring every 15 minutes for even browning

• While the turnips are roasting, trim and discard the tough stems from the greens Chop them into bite-size pieces, rinse well, and drain Combine 1 teaspoon of olive oil and the garlic in a large saucepan over medium heat. Saute for 1½ minutes, until fragrant, then add the greens and 1/4 teaspoon salt. Saute the greens until tender, stirring occasionally, about 5 minutes. Add the Simple Stock to the saucepan and set aside

• When the turnips and shallots are done roasting, transfer them to the saucepan. Add the rosemary Bring to a boil, then lower to a simmer and cook for 5 minutes Add white pepper and salt to taste Serve hot.


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