Bryant Terry's Turnip Green Soup
This recipe is an update of a favorite recipe from my book Vegan Soul Kitchen. This soup is very nurturing and, dare I say, healing. During winter months, if I’m feeling a cold creeping on, I make this soup and take it easy, and typically bounce back. I don’t get caught up in monitoring nutrients and micronutrients, but turnips are rich in fiber, vitamins K, A, C, E, and B, and minerals like manganese, potassium, and copper. Turnips also aid in digestion and have a number of immune-boosting benefits. I call for young (or baby) turnips since they are tender, mild, and slightly sweet. If you can’t find them, four large ones that have been peeled will suffice (you might need to buy the greens separately since bigger turnips are often sold pre-trimmed). While roasting tenderizes and draws out the natural sweetness of baby turnips, it also mellows the bitterness of larger ones. In the end, the combination of tender vegetables and a complex and flavorful broth makes this a satisfying soup. —Bryant TerryReprinted with permission from Vegetable Kingdom: The Abundant World of Vegan Recipes by the Bryant Terry, copyright © 2020. Published by Ten Speed Press, an imprint of Penguin Random House.
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