In this week’s share we have Japanese turnips with their greens; for times when there are turnips without their greens, substitute any other greens you have. Collards are very good here. One of the ingredients in this soup is fish sauce; if you don’t have any on hand, substitute soy sauce with a dash of powdered sea vegetable, such as dulse, or an equivalent amount of miso.
4 T vegetable oil
1 c chopped onion, leek, or scallions
2 t fresh, peeled, minced ginger; or 1/4 t powdered ginger
1 fresh chile pepper, seeded and minced; or 1/8 t powdered cayenne
2 cloves garlic, minced
1 1/2 – 2 c diced (Japanese) turnips
3 – 4 c chopped turnip or other greens
1 T curry powder
1 t turmeric
2 t hot or sweet paprika
5 – 6 c broth or stock
1 T flour, cornstarch or arrowroot powder
1 c milk, half-and-half, or cream; or coconut milk; or dairy substitute
2 t brown sugar
1 t fish sauce
salt and pepper, to taste
1 T lime or lemon juice
2 T chopped cilantro, for garnish
1. Heat oil in a soup pot. Add chopped onion and a dash of salt and sauté for about 5 minutes. Add ginger, chile pepper, and garlic. Sauté for another couple of minutes, until fragrant.
2. Add turnips, stirring well. Cook for a couple of minutes, then add in greens. Cook until greens are wilted, then stir in spices. Cook, stirring, until spices are fragrant, another couple of minutes.
3. Add broth, bring to the boil, then reduce heat, cover, and simmer for 30 minutes.
4. Remove about a quarter cup of broth and mix with the one tablespoon of flour. Add this back to the soup and stir to combine. Simmer for 5 or so minutes, until soup has thickened some.
5. Add milk, sugar, fish sauce, salt and pepper. Heat through by bringing just about up to a simmer. Taste for seasonings. Stir in lime juice. Sprinkle with chopped cilantro and serve.