Turnip-Chorizo Soup
This hearty, one-pot meal is perfect for colder winter days and nights. The spices in the chorizo infuse the entire soup with flavor. One might expect to find chunks of potatoes in it, but instead cubed turnips are added for more complex flavor and a lower glycemic index. The turnips soak up the flavors from the soup, so this dish gets even better the next day—pack it for lunch or reheat for dinner. It also freezes quite well. The entire turnip is used, including the turnip greens, which get quickly cooked and used as a garnish. It’s a good rule of thumb to save those tops which can be sautéed just like spinach. They’re delicious cooked with garlic or chopped raw and sprinkled over as a garnish.
Ingredients
2 tablespoons olive oil
1? cup cubed peeled turnips (about 10 oz.)
1 cup chopped yellow onion (from 1 medium)
6 ounces sliced dry-cured Spanish chorizo
2 teaspoons chopped garlic (about 2 garlic cloves)
4 cups chicken broth
½ teaspoon black pepper
3 cups chopped turnip greens, stems removed (about 3 oz. leaves)
2 ounces Parmesan cheese, shaved (about ½ cup)
Hot sauce (optional)
Nutrition
Fiber 3.38g
Calories 368.33
Sugar 7.27g
Fat 26.13g
Cholesterol 50.16mg
Sat Fat 8.49g
Iron 1.46mg
Sodium 1681.47mg
Protein 17.96g
Calcium 233.65mg
Carbohydrate 14.86g
Directions
Heat oil in a medium saucepan over medium. Add turnips, onion, chorizo, and garlic; cook, stirring often, until turnips are tender, about 12 minutes. Add chicken broth and pepper, and bring to a boil over medium-high. Reduce heat to medium-low, and simmer 10 minutes. Stir in turnip greens, and cook until just wilted, about 1 minute. Top with shaved Parmesan and, if desired, hot sauce.
Yields: 4 (serving size: 1½ cups)
