Japanese Turnip Soup
45 Min
GF

Japanese Turnip Soup

There is no better way to start off the new year than with a new resolution, but one that is fun to fulfill. Here is an idea in which it would be wonderful to have your participation. We all have family traditions and customs, some over birthdays, some over federal holidays and some over religion. This entire year, I’d love to explore those traditions, yours and mine through food. So, for the rest of the year, send me your family food traditions and I will find a way to wind them into recipes for this column. January has Martin Luther King Day and what do you do for that day? 

I’m starting this year off like most year’s resolution to eat better and eat more greens, so today, I bring you a turnip soup. Turnip greens sometimes end up in my compost bucket but this time, I decided to add them to a soup and to my surprise, they turned out delicious, mellow and a gorgeous green with the roasted turnips. Please note I used the Hakurei Japanese turnips. Regular turnips greens may behave a little differently. Don’t forget to send me your ideas for MLK day!

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Cook Time

45 Minutes

Serves

4

Step 1
Separate the turnips from the greens and wash thoroughly. Slice the white turnips and set aside.
Step 2
In a large stockpot, warm the olive oil and add the cumin seeds until they pop and sizzle. Immediately, add the garlic cloves, onions and sliced turnips.
Step 3
Cook on high heat until they are golden brown, then cover and simmer until the onions and turnips are golden brown and cooked through.
Step 4
Add the ginger, heavy cream and water and bring the mixture to a boil then add the greens. Cook for just a minute or two until the greens wilt.
Step 5
Turn the heat off and move the pot away from the stove. Add a cup of ice cubes to cool the soup down so the green color remains vibrant.
Step 6
Puree the soup until smooth. Serve warm with a drizzle of cream or pomegranate seeds on top.

2 bunches of Hakurei turnips with greens

3 tablespoons olive oil

1 teaspoon cumin seeds

1 cup sliced white or yellow onions or leeks

3 to 4 whole garlic cloves

2-inch piece of unpeeled ginger, rough sliced

1/2 cup heavy cream or coconut milk

2 tablespoons pomegranate seeds

Notes & Variations

  • The soup will keep for up to 4 days, bring to a gentle boil before serving.
  • For a heftier and creamier soup, add 1/2 cup of cashews or almonds or tahini to the soup when you add the greens. To add some heat, add one serrano pepper when you add the greens.
  • This soup works wonderfully as a sauce for grilled fish or roasted cauliflower.
Tags:
45 Min
GF

HAKUREI TURNIPS ARE SO VERSATILE.

Below are two of our favorite recipes that showcase just that.

OISHII
Turnip Cashew Curry
Ghee Roasted Hakurei Turnips

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