If anyone would ask me today what is my favorite recipe, I would gaze through the window, towards the soft tones of yellow and red replacing the summer green; I would feel a sense of coziness and would answer you – warm soup. My preferences change from season to season, and maybe I’ll tell you something different next autumn, but today my body and soul craved comfort food – a warm, hearty and flavored soup. I was tempted to make a yellow soup to celebrate the autumn coloring, but I decided to say goodbye to summer and create a gorgeous green, hearty soup, using turnip greens and broccoli.
We tend to run for the most popular foods, as every health blog and magazine tells us about their nutritional powerhouse, and we forget about the humble veggies that nobody seems to study or give any attention and that are actually packed with nutritional benefits just like their popular relatives.
Turnips aren’t exactly popular, but when it comes to nutrition, they’re nothing less than their superstar cruciferous cousins (broccoli, kale, brussels sprouts or cauliflower). While the roots are loaded with vitamin C and also B2, B3, B9, E, and K, the real powerhouse of turnips is hidden in their deep colored greens. Their slightly bitter taste announces a nutritional treasure – calcium, glucosinolate (with cancer-prevention properties), vitamin K, folate, vitamin A, manganese, magnesium, potassium, iron, omega-3 essential fatty acid, and proteins. Turnip greens contain a broad spectrum of antioxidants to support the detoxification activities in our bodies and to fight against oxidative stress. To get the maximum benefit from their nutrients, the best way to cook them is lightly steamed.
In my goodbye-summer-soup, I combined steamed broccoli and turnip greens with coconut milk to add creaminess and a bit of sweetness, and with spicy roasted chickpeas for a protein kick. If you can’t find turnip greens, you can use kohlrabi or even beet greens. Green is the key!
- 2 cups broccoli
- 1 cup turnip greens (if you can't find these, use kohlrabi greens instead)
- 1 cup full fat coconut milk
- 2 garlic cloves, crushed
- 1 small onion, finely diced
- ½ cup vegetable stock
- 1 tsp coconut oil
- 1 cup cooked chickpeas
- 1 tsp olive oil
- 1 tsp sumac
- 1 tsp poppy seeds
- ½ tsp chilli flakes
- 1 tsp pink Himalayan salt
- Preheat the oven at 175°C/347°F.
- Place the cooked chickpeas on a lined baking sheet, drizzle with olive oil, add the chilli flakes, sumac, poppy seeds and a pinch of salt, and toss to combine.
- Roast for 15-20 minutes. Remove from the oven and set aside.
- Cut the broccoli in florets, and place in a steamer over a pot with boiling water. Steam for five minutes, then add the turnip (or kohlrabi) greens and simmer for five more minutes. Set aside.
- Heat the coconut oil in a cast iron skillet, and fry the onion and garlic for two minutes. Add the coconut milk and vegetable stock and let simmer over low heat for 5 minutes, to release the flavors.
- Add the steamed veggies in the blender, pour over the coconut liquid, add salt and process to obtain a smooth cream.
- Serve warm, with spicy roasted chickpeas.