This soup tastes really unusual; I’d never tasted anything quite like it before! The combination of turnip and smoked paprika makes for a heady, wholesome soup that will warm your bones for sure ❤
I ate this for breakfast quite a few times during my Whole 30.
Who needs green juice when you can have green soup?
- 1 turnip
- 6 medium carrots
- 2 scallions
- 8 large leaves of curly kale
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 2 teaspoons oregano
- Salt & pepper to taste
- Chop up all your lovely vegetables into similarly sized pieces.
- Pour your olive oil into a saucepan on a medium to high heat. When the saucepan is hot throw in your chopped scallions. Cook them for a minute or two until fragrant. (Be very careful as they burn so easily.)
- Next add the other chopped vegetables, apart from the kale, and then your smoked paprika and oregano. Push everything around with your wooden spoon/utensil of choice and keep cooking for another 5 minutes or so, until things are just beginning to soften.
- Pour water into the saucepan so that everything is just about covered.
- Turn up the heat and bring the saucepan to the boil. When it’s boiling turn the heat back down to a nice simmer and leave it alone (with the lid on top) for about half an hour – until all your carrots and turnip are nice and soft. Add the kale at this point.
- Check on everything once or twice to make sure the water hasn’t boiled off.
- Depending on how thick you like your soup, you may wish to pour off some of the liquid at the end. I did because I dislike watery soup.
- Use a liquidiser to purée your soup.
- Add salt and pepper to your taste.
- I garnished with pulled pork and homemade barbecue sauce. It’s also great with a slab of bread & salted butter. Follow your own soup-garnishing instincts xoxo