Greg DuPree
Hands-On Time
10 Mins
Total Time
30 Mins
4 (serving size: 1½ cups)

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.

How to Make It

Step 1

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.

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