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Makes 6 servings. Recipe adapted from AARP.
Ingredients 4 medium turnips (about 1-1/2 pounds) + 1-1/2 cups thinly sliced turnip greens or spinach, divided 2 tablespoons extra-virgin olive oil, divided 1 tablespoon butter 1 medium onion, sliced 1/2 teaspoon dried rosemary 1/2 teaspoon salt plus a pinch, divided 1/4 teaspoon freshly ground white pepper plus a pinch, divided 4 cups reduced-sodium chicken broth 1/4 cup shredded carrot 2 tablespoons thinly sliced scallion greens 2 teaspoons white-wine vinegar Nutrition Calories: 110 Total fat: 7g Cholesterol: 5mg Sodium: 659mg Total Carbs: 10g Dietary Fiber: 3g Protein: 4g Potassium: 401mg |
Directions
- Peel and slice turnips. Heat 1 tablespoon oil and butter in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes. Add the turnips, rosemary, 1/2 teaspoon salt and 1/4 teaspoon white pepper; stir to combine. Cover and cook, stirring once or twice, for 10 minutes.
- Add broth, increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook until the turnips are tender, 10 to 12 minutes more.
- Meanwhile, toss the turnip greens (or spinach) in a medium bowl with carrot, scallion greens, vinegar, the remaining 1 tablespoon oil and pinch of salt and pepper.
- Puree the soup in the pan using an immersion blender or transfer to a regular blender and blend until smooth. (Use caution when pureeing hot liquids.) Serve each portion of soup topped with a generous 1/4 cup of the salad.
