So our CSA has been great. I have really enjoyed the challenge of creating a menu for the week with little notice. It’s also been really eye-opening to see the vegetables that are present in my world, but I would have never thought to include in my kitchen. Turnips are in that category. While I love the greens, turnips, radishes and a huge rutabaga have been some of the most challenging vegetables to arrive in our bags all season. I don’t really like radishes, so I gave them away. The turnip greens are awesome! I never have a hard time using greens. Unfortunately the turnips have tended to hang out in my refrigerator–until today!
I ran across this recipe and decided it may be the way to survive turnips!
I of course made changes. The recipe calls for you to make a spice blend, that you can continue to use in recipes in the future. I did not do this, mainly because I was not convinced I would use this blend often. Oh yea, and I didn’t have all the spices needed. And, I had a huge bunch of celery-so I replaced the leeks. And so…improvisation away!
Tracy’s Chickpea and Turnip Soup
1 pound small turnips, cut in 1” cubes
1 medium onion, chopped
1 teaspoon minced ginger root
1 overly large bunch of celery, some leaves included, chopped
2 carrots, chopped
4 cups vegetable broth or stock
1 15-ounce can chickpeas, drained well
1 large can diced tomatoes
1/2 cup plain soymilk (or regular milk, cream, yogurt, etc)
¼ t ground coriander
¼ t ground nutmeg
¼ t ground cloves
¼ t ground allspice
¼ t cinnamon
1/8 t chili powder
¼ t cayenne (adjust to taste)
Salt and pepper
I added the diced onions to a stock pot with a bit of oil and sauteed until translucent. Next, I added the ginger, stock, carrots, celery, and turnips. I added all the spices first as 1/8 of a teaspoon and simmered. I then put the pot in the refrigerator and ran to school The Philosopher added the chickpeas and put it on the stove when I was on my way home. When I arrived home, I decided it was a little to celery flavored for my taste and added the diced tomatoes, more spices and the soy milk. I pureed most of the soup in my blender, leaving some larger pieces for texture.
This soup was exactly what a chilly day called for. It had all those lovely spices, a good bit of ‘heat’, and a hearty base that filled and warmed. A grilled white cheddar cheese and Gruyere cheese sandwich made the perfect meal. Plus, it was pleasantly orange-just in time Columbus’ trick-or-treat event; which filled our neighborhood with front lawn bon fires, wispy ghosts hanging from trees, and many nights filled with sugar-induced laughter to come.
Happy Fall! (and happy eating!)