Winter soup of turnips, potatoes + collard greens (gluten-free, dairy-free, vegetarian)

This combo doesn’t sound like much, but it really works—even the Soup Hater had second helpings and said it was delicious. Instead of oil, I used homemade ghee because it added a caramelized flavor.

Ingredients
  • extra-virgin olive oil, ghee, or butter
  • onion, sliced into thin half-moons
  • turnips, peeled if you like and thinly sliced
  • potatoes, thinly sliced
  • salt
  • pepper
  • homemade vegetable broth or store-bought broth
  • collard greens, center ribs removed and leaves chopped
  • parsley, chopped
  • super-firm tofu, diced (optional)
  • pumpkin seeds (optional)
Method
  1. Heat oil in a soup pot over medium heat. Add onion and cook until softened. Turn heat to low and add turnips, potatoes, salt, and pepper; cook, stirring occasionally, until softened.
  2. Add broth to cover by an inch. Simmer for a few minutes. Add collard greens; cook until greens are soft. If you like, use an immersion blender to coarsely blend the soup, leaving big vegetable pieces.
  3. Serve topped with parsley and tofu and pumpkin seeds if you like.
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