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Turnip Top Soup

With the new seasons crops coming into the farmstands (farm shops for my British readers) there are new young turnips available. They are just delightful steamed and mashed with some pepper and vegan margarine. But the green tops also make a surprising and delicious soup. I also had some onion tops left over from immature onions (which I sautéed with young leeks, and served with steamed baby potatoes, carrots, young spinach and swiss chard - just stupendous).


About 250g (8 ozs) turnip tops. I cut off the bottom 1/3 of the stalk bits. Chopped pretty fine.
A few onion tops if available - a bunch of spring onions (scallions) would be OK. Chop fine.
1 large onion, chopped fine.
2 medium potatoes, diced into about 10mm (3/8") cubes.
40g (about 1-1/2 ozs) brown rice.
1-1/2 tsp curry powder.
1.5 Litres (6 cups) vegetable stock.
250 mL white wine.
2 - 3 Tbsp olive oil.
You can reserve a few turnip leaves chopped very fine for garnish if you wish,


Heat the olive oil. (I cooked this in our electric wok, which did an excellent job)
Sauté the onion and onion tops gently until the onions are soft and golden (about 10 minutes).
Add the curry powder and continue to sauté for about 1 minute, tossing/stirring all the time.
Add the wine gradually and cook until it is pretty much absorbed.
Add the stock and bring to the boil.
Add the potatoes and rice and simmer for 10-15 minutes.
Add the turnip tops and cook for a further 15-20 minutes.
Garnish (if wished) and serve. Crusty brown bread and soft red wine.

The soup has a lovely surprisingly spicy flavour - it is really delicious!



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