Comfort in a Bowl
In winter, there’s nothing quite like a hearty, comforting soup to warm you up at dinner time — especially one made with seasonal vegetables like carrots and golden turnips, and topped with arugula microgreens rich in fiber, protein, vitamins, and minerals!
Variation:
For this recipe, we used arugula microgreens, but you can switch things up with watercress, basil, or broccoli microgreens, which also pair beautifully with soups.
Ingredients
2 golden turnips
2 carrots
2 potatoes
A handful of arugula microgreens
1 onion
1 garlic clove
2 to 3 tablespoons of coconut cream (or any plant-based cream)
A pinch of curry powder (optional)
A drizzle of olive oil
Salt and pepper, to taste
Directions
Roughly chop the potatoes and turnips, and slice the carrots a bit thinner.
In a large pot, heat a tablespoon of olive oil and sauté the onion for a few minutes.
Add the chopped vegetables, crushed garlic, salt, and pepper. Cover with water and bring to a boil.
Simmer for about 20 minutes until the vegetables are tender.
Blend the soup until smooth, then stir in the coconut cream and curry powder if desired.
Serve hot, topped generously with fresh arugula microgreens.
Enjoy this comforting, nutritious bowl of goodness — simple, seasonal, and full of flavor!
