TURNIP KALE SOUP RECIPES

SLOW COOKER TURNIP, KALE AND LENTIL SOUP RECIPE ...

Slow Cooker Turnip, Kale and Lentil Soup Recipe ... image

Hello everyone! I hope you all had a great weekend! I had a long and lazy break this weekend.... In-fact, today, is day-off for Vishal, so it hardly felt like a regular weekday even... Since morning, I was checking some blog activity, on my phone, and was cursing myself for not even opening the computer.....
Yesterday, following the lazy-weekend mode..... I decided to dust my slow-cooker and put it to work for me.... and made this delicious, one-pot, lentil's soup.
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dusted? seriously? well... you know what? when it comes to choose between slow cooker and pressure cooker, I end-up leaning towards pressure cooker often! Especially, when I don't have things planned beforehand, my pressure cooker rescues me in last 15 minutes. However, if I have planned in advance, nothing can beat the comfort of slow cooker..... like it made my lazy day, yesterday! dinner was ready without me standing in kitchen... at all! (another secret reason is, after I broke my last slow cooker, I just not bought a new one for long time...)
There are two special ingredients in this lentil soup, Turnip and Kale! You all know my love for kale. I love turnip too! but Vishal don't ..... so I often add it to curries, stews, and what not! :) about me? I will eat a bowl of raw or roasted turnips with raw tomatoes and radish, and just a sprinkle of salt and pepper, for lunch, any day! That slight sweet and sharp notes of turnip with salt, makes it so mouthwatering!! given a choice between turnip and potato, I would rather pick a turnip, but no one else would, in my home... so I add it to soups/stews for added nutrition and low-calories. If you don't like turnip, you can use carrots or baby potatoes, or any root vegetable of your choice.
Now, let's talk diet.
This soup is one bowl of nutrition! Other than being packed with curry flavor, this lentil soup is low in sugar, low in fat, is vegan, is gluten free, has good serving of lentil protein, calcium, folates, and potassium. How good does that sound?
Did you know? Turnip, as root vegetable, in place of equal amount of potato, has very low saturated fats. So it is good for you!
I hope you all had a great weekend!
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Switch on your slow cooker, and enjoy a bowl of this slow cooked low-calorie, vegan, and gluten free lentil soup packed with nutrition of kale and turnip!!!
-Savita

Provided by Savita

Total Time 5 hours 10 minutes

Prep Time 10 minutes

Cook Time 5 hours 0 minutes

Yield 4 Cups

Number Of Ingredients 11

Ingredients

1/2 Cup Large Green Lentils, or use brown lentils, wash lentils before use
1 Cup Kale, chopped, 4-5 leaves, stem discarded
1/2 tsp Curry Powder
1/4 Cup Shallot Onions, small chopped
1/2 tbsp Canola Oil
1/2 tbsp Garlic, 1-2 cloves, small chopped
1-2 tbsp Lime, or lemon juice, adjust as per taste and acidity
Salt and Black Pepper, as per taste
3 Cup Water
2 tbsp Tomato Paste
1-2 Turnip, medium size, cut 1-2 inch size

Steps:

Heat oil in a small saute pan, then add onion and saute until brown on edges. Add garlic and curry powder and cook for 30 seconds.
Transfer chopped kale, onions-garlic mix, tomato paste, water, lentils(washed), turnip, with 1/2 teaspoon salt into the slow cooker pot.
Place the lid of slow cooker and cook on high for 1 hour and 45 minutes or on low for 5 hours, make sure lentils are fully cooked.
Add lime juice. Alos, taste and adjust salt and black pepper. Serve hot with bread of your choice!

Nutrition Facts : Calories 63 calories

LEEK AND TURNIP SOUP WITH KALE AND WALNUT GARNISH RECIPE ...

Leek and Turnip Soup With Kale and Walnut Garnish Recipe ... image

I recommend that you make a quick stock with the leek greens, onion and turnips trimmings while you chop the vegetables. Just throw them in a pot with a couple of quarts of water, bring to a simmer, cover partially and simmer 20 minutes. Strain through a fine strainer into a bowl. Kale, which comes from the same botanical family as turnips, makes a complementary garnish and the crunchy walnuts contrast beautifully with the smooth, sweet-tasting soup.

Provided by Martha Rose Shulman

Total Time 1 hours 30 minutes

Yield Serves 4

Number Of Ingredients 12

Ingredients

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 to 2 garlic cloves, minced (to taste, optional)
1 1/2 pounds leeks (4 medium), white and light green part only, sliced
1 pound turnips, peeled and cut in wedges
1/4 pound potatoes, peeled and diced, or 1/4 cup medium grain rice
6 cups water or vegetable stock
1 bay leaf
Salt and freshly ground pepper
6 ounces curly kale, stemmed and washed
1 tablespoon walnut oil
1/3 cup (1 1/2 ounces) toasted walnuts, chopped

Steps:

Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring, until tender, 4 to 5 minutes. Add the leeks and continue to cook, stirring, until they begin to soften, about 3 minutes. Stir in the garlic and cook, stirring, until the garlic smells fragrant, 30 seconds to 1 minute.
Add turnips, potatoes or rice, water or stock, bay leaf, and salt, and bring to a boil. Reduce the heat, cover and simmer 45 minutes to an hour. The turnips should be very tender. Remove the bay leaf.
While the soup is simmering, blanch the kale in boiling salted water just until tender, 1 1/2 to 2 minutes, or steam for about 3 minutes. Transfer to a bowl of cold water, drain and squeeze out excess water. Place the squeezed bunch of kale on your cutting board and slice into thin slivers. Toss with the walnut oil.
Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender fill only half way and cover the top with a towel pulled down tight, rather than using the lid, because hot soup will jump and push the top off if the blender is closed airtight. Strain and return to the pot (turnips are fibrous and the soup will have a better texture if you strain it). Return to the pot and heat through, stirring. Season to taste with salt and pepper. Ladle into bowls and top with a spoonful of greens and sprinkling of walnuts.

Nutrition Facts : @context http//schema.org, Calories 328, UnsaturatedFatContent 12 grams, CarbohydrateContent 46 grams, FatContent 15 grams, FiberContent 9 grams, ProteinContent 8 grams, SaturatedFatContent 2 grams, SodiumContent 1726 milligrams, SugarContent 14 grams

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