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Turnip Greens Soup - Image 2

Turnip Greens Soup

A comforting, nutritious soup featuring turnip greens, perfect for a hearty meal. Easy to prepare and full of flavor, this soup is a healthy option for any day.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bunch turnip greens washed and chopped
  • 1 tbsp olive oil
  • 1 large onion diced
  • 2 cloves garlic minced
  • 2 medium carrots sliced
  • 2 stalks celery sliced
  • 1 large potato peeled and diced
  • 6 cups vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 can cannellini beans 15 oz, rinsed and drained
  • 1 tbsp lemon juice freshly squeezed

Equipment

  • Large pot
  • Knife and cutting board
  • Measuring spoons and cups
  • Wooden spoon or spatula

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, and sauté until the vegetables are softened, about 5-7 minutes.
  2. Add the diced potato, turnip greens, vegetable broth, thyme, and rosemary to the pot. Bring to a boil, then reduce heat to simmer. Cook until the potatoes are tender and the greens are wilted, about 20-25 minutes.
  3. Stir in the cannellini beans and simmer for an additional 10 minutes to allow the flavors to meld. Season with salt, pepper, and lemon juice to taste.
  4. Serve hot, garnished with a sprinkle of parmesan cheese or a drizzle of olive oil if desired.

Notes

Chef's Tips:
• For a smoother texture, blend a portion of the soup before adding the beans.
• Avoid overcooking the greens to maintain their vibrant color and nutritional value.
• Serve with crusty bread for a complete meal.
Food Safety:
• Ensure the soup reaches a boiling point to kill any potential bacteria.
• Store leftovers in the refrigerator within two hours of cooking and consume within 3-4 days.