Comforting Vegetable Soup

Homemade soup is so much more comforting and delicious than canned, and this one comes together pretty quick!.

Mix up the veggies based on what you have on hand: potatoes, parsnips, summer squash, sliced green beans, broccoli… so good!

One veggie that deserves a little more respect is… TURNIPS!

They are low in carbs and calories but high in nutrition.

Turnips and their greens are a great source of vitamins A, C, and K; folate; and several antioxidants.

All of that means it has anti-inflammatory, anticancer, and antibacterial benefits, among other potential health bonuses.

Some of them include stronger bones and healthier skin, eyes, and lungs. They might even help with blood sugar levels.

Turnips taste best when they’re roasted, boiled, or stewed – plus their leaves are tasty when steamed.

(makes 6 servings)

• 1 Tbsp olive oil 
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 1 celery stalk, chopped
• 1 medium turnip, chopped 
• 1 15 oz (425 g) can kidney beans, drained & rinsed 
• 6 cups (1.4 liters) low-sodium vegetable broth 
• 1 Tbsp apple cider vinegar 
• 2 bay leaves 
• 2 big handfuls of spinach leaves, sliced into ribbons
• Several grinds of fresh black pepper 

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Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, and turnip, and sauté for about 5 minutes, until the onion is translucent.

Stir in the beans and add the broth, vinegar, and bay leaves, and stir to combine.

​Increase the heat to high to bring the soup to a boil, then reduce to low, cover, and let simmer for 15-20 minutes, until the beans are tender.

Remove the bay leaves and stir the chopped spinach, and let cook until they are soft. Season with ground pepper.

Bon appétit!