Turnip Crispy Kale Soup is a healthy vegan soup that is rich, flavorful and comforting. This easy to make delicious soup tastes and looks as if it has heavy cream in it, but it does not.
Turnip Crispy Kale Soup consists of turnip, carrots, potato, onion and garlic. The vegetables are cooked in vegetable broth and then the mixture is pureed. The result is a smooth, thick soup.
Kale chips are an easy to make topping for the soup. Simply mixed with a bit of olive oil, salt and pepper, they are baked in the oven until crisp. They make a pretty topping for the soup and would also make a nice healthy snack.
If you are looking for some other healthy vegan soups check out Tomato Rice Soup, Mediterranean Vegetable Soup, Pasta E Fagioli, Vegetable Quinoa Soup, Roasted Tomato Soup and Lentil Soup.
You might also like Mushroom Bisque and Butternut Squash Carrot Soup. You should also check out 10 Simple Vegan Soups.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Choose fresh, firm turnips with smooth skin. Smaller turnips tend to be sweeter and more tender. You can also add a mix of turnip varieties for a range of flavors. Read The Complete Guide to Turnips.
- For the crisps, baby kale is ideal due to its tender texture and subtle flavor.
- Red potatoes add creaminess to the soup. You can leave the skins on for added nutrients and texture, just make sure they’re well scrubbed.
- Tie the thyme sprigs together with a piece of kitchen twine. This makes it much easier to remove them from the soup.
SPECIAL EQUIPMENT NEEDED:
- Cutting Board and Knife: For chopping vegetables such as onions, turnips, potatoes, and carrots.
- Large Soup Pot or Dutch Oven: Essential for sautéing the onions and garlic, and then simmering the soup. A Dutch oven is particularly good for even heat distribution.
- Measuring Cups and Spoons: For accurately measuring ingredients like olive oil, broth, and seasonings.
- Vegetable Peeler: Useful for peeling turnips, potatoes, and carrots.
- Baking Sheet: Needed for making the kale crisps in the oven.
- Parchment Paper or Silicone Baking Mat: To line the baking sheet when making kale crisps, for easy cleanup and to prevent sticking.
- Immersion Blender or Stand Blender: To puree the soup. An immersion blender is convenient as it can be used directly in the pot, but a regular blender works fine as well.
- Ladle: For serving the soup.
SUBSTITUTIONS:
- If you do not have olive oil, you can use other vegetable oils like canola, sunflower, or avocado oil. Butter can also be used for sautéing, adding a richer flavor.
- Shallots, white onions, or red onion can be good substitutes for the yellow onions. Leeks are also a great alternative, offering a milder and slightly sweeter flavor.
- Garlic powder can be used if you do not have fresh garlic. Use ¼ teaspoon of garlic powder for each clove of garlic.
- Chicken stock, chicken broth or beef broth can be used in place of the vegetable broth if you are not vegetarian.
- Rutabagas, parsnips, or even cauliflower can be used as substitutes for turnip. These will change the flavor profile slightly but will still work well in the soup.
- Yukon gold or russet potatoes are good alternatives for the red potatoes.
- Sweet potatoes or butternut squash can be used as a substitute for carrots, adding a different but pleasant sweetness to the soup.
- Dried thyme is a straightforward substitute for fresh thyme. Use about one-third of the amount when substituting dried for fresh herbs.
- Sea salt or regular table salt can replace kosher salt.
HOW TO STORE TURNIP CRISPY KALE SOUP:
- The turnip soup can be stored in the refrigerator for up to 3-4 days. Allow the soup to cool to room temperature before storing. Place the cooled soup in an airtight container.
- Store the kale crisps separately in an airtight container at room temperature. They might lose their crispiness over time, so they are best eaten within a day or two.
- The soup can be stored in the freezer for up to 2-3 months. Cool the soup completely before freezing. Use freezer safe containers or bags.
- It is not recommended to freeze the kale crisps as they will lose their texture. It is better to make them fresh when you are ready to serve the soup.
- If the soup is frozen, let it thaw in the refrigerator overnight. You can also defrost it in the microwave using the defrost setting.
HOW TO REHEAT TURNIP CRISPY KALE SOUP:
- Reheat the soup on the stovetop in a pot over medium heat, stirring occasionally, until it is heated through.
- You can also reheat individual servings in the microwave. Use a microwave safe bowl and cover it with a microwave safe lid. Heat on high for 1-2 minute
Heat the olive oil in a large stockpot over medium low heat. Add the onions and cook for 2 minutes, stirring occasionally until they begin to soften. Add the garlic and cook for an additional minute, stirring occasionally.
Add the vegetable broth, turnip, potatoes, carrots, thyme, salt and pepper to the pot. Simmer for 20-25 minutes until the vegetables are completely tender.
In a small bowl combine the kale leaves and olive oil. Make sure that the leaves are completely coated.
Lay the kale leaves on the lined baking sheet. Make sure that they are flat and not overlapping. Bake for 20- 25 minutes until they are crispy.
Pour the mixture into a blender or the bowl of a food processor. Puree soup until the mixture is completely smooth. This can also be done right in the pot with an emulsion blender.
Return the soup to the pot and heat over medium low heat until it is at serving temperature.
Turnip Crispy Kale Soup
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Ingredients
- SOUP:
- 2 tablespoons olive oil
- 1 cup yellow onions, diced (one large onion)
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 3 cups turnip, peeled and cubed (1 pound)
- 1 cup red potatoes, peeled and cubed ( ½ pound)
- ½ cup carrots, diced
- 4 sprigs fresh thyme
- ½ teaspoon kosher salt
- ¼ to ½ teaspoon black pepper, or to taste
- .
- KALE CRISPS:
- 1 cup baby kale leaves, stems removed
- 1 tablespoon olive oil
- Pinch kosher salt
- Pinch black pepper
Instructions
SOUP:
Heat the olive oil in a large stockpot over medium low heat. Add the onions and cook for 2 minutes, stirring occasionally until they begin to soften.
Add the garlic and cook for an additional minute, stirring occasionally.
Add the vegetable broth, turnip, potatoes, carrots, thyme, salt and pepper to the pot.
Raise the heat up to high and bring the mixture to a boil.
Once it boils, return the heat to medium low and cover the pot. Simmer for 20-25 minutes until the vegetables are completely tender.
Remove the cover and let the mixture cool for 15 minutes.
Remove the thyme sprigs from the pot.
Pour the mixture into a blender or the bowl of a food processor. Blend until the mixture is completely smooth. This can also be done right in the pot with an emulsion blender.
Return the mixture to the pot and heat over medium low heat until it is at serving temperature.
Ladle the soup into bowls and top with kale crisps for serving.
KALE CRISPS:
Preheat the oven to 300 degrees. Line a large baking sheet with parchment paper.
In a small bowl combine the kale leaves and olive oil. Make sure that the leaves are completely coated.
Lay the kale leaves on the lined baking sheet. Make sure that they are flat and not overlapping.
Bake for 20- 25 minutes until they are crispy.
Remove from the oven and let them cool for 15 minutes before using as garnish.
