Turnip Greens Soup - Delicious Taste Of Spring!
?? WARNING! YOU MAY NEVER WANT TO EAT LUNCH OUT AGAIN. ??
If you've been working from home lately, you may have realised that this is the ideal opportunity to eat healthier. I don't know about you, but all of that traveling and eating in restaurants made it difficult to stick to any kind of diet, no matter how well-meaning the menus were and no matter how many times you swore you wouldn't grab a chocolaty snack for the train ride home.
Having all-day access to your kitchen, you have also probably discovered the joys of a home cooked hot lunch. It doesn't have to be complicated, or take long to prepare. Simply adding a comforting bowl of soup to your usual sandwich is enough to make you feel nourished and pampered.
It's more important now than ever to be fit and healthy, and to strengthen your immune system. There's no easier (or more delicious) way to do this than by changing your MENU. Since it's spring and things are brightening up in the seasonal produce department, I'd like to introduce you to one of my favourite - and most fleeting - spring veggies:
YOUNG TURNIP GREENS.
Ranked as one of the “Top 10” healthiest foods, turnip greens deliver 231% of the recommended daily dose of Vitamin A and 100% of the recommended Vitamin C allowance. That’s from just 100 grams. Now that's what I call a SUPERFOOD!
But don’t let its “healthy” status scare you off - this is one of the sweetest, most delicious, prettiest, quickest, and easiest soups I’ve ever made. In fact, it’s so tasty that I’ve made it 3 times in the past 10 days!
?????RECIPE FOR TURNIP GREENS SOUP?????
INGREDIENTS YOU WILL NEED
1 bunch of turnip greens (about 130 g)
1 small onion, preferably white (about 100 g)
1 small potato (about 80 g)
20 g butter
pinch of salt
500 ml chicken (or vegetable) bouillon
* heavy cream (optional)
INSTRUCTIONS
- Chop the turnip green stems finely, and the leaves coarsely.
- Dice the onion.
- Peel the potato and slice into thin rounds
- Melt the butter in a pot over medium heat
- Add the chopped onions and a pinch of salt. Stir, cover, turn the heat to low, and let cook for 5 minutes.
- Add the bouillon and the sliced potato and bring to a boil. Cover and simmer on low for 10-15 minutes, until the potatoes are tender when pierced with a fork
- Add the chopped turnip greens and cook for a minute or two, just until the color changes to bright green. (Do NOT overcook or you will lose the vitamins and have an ugly grey soup!)
- Chuck it in a blender and liquify.
- Serve and add a splash of cream if desired (tastes just fine without it.)
Hope you'll make and enjoy this recipe while they're still in season!
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