Turnips are in season and we have a great crop. I made this soup in honour of a two-pound turnip Sadananda harvested from the garden. The recipe is quick and easy, yet gains a gourmet touch from the mushroom topping.
- 2 cloves garlic, chopped
- 2 lb. turnip, cubed.
- 1 carrot, sliced
- Olive oil 2-4 Tbsp. as needed
- Sprigs of rosemary, sage, thyme and oregano and/or 2 tsp. Italian seasoning
- 2 cups cooked/canned cannellini beans
- 8 cups vegetable broth
- 1 Tbsp. chopped basil
- Salt and fresh ground black pepper to taste
- 4 cups chopped Portobello and/or shitake mushrooms
In a wok or sauté pan, heat half the olive oil and fry the garlic until it is golden brown. Add the cubed vegetables and stir-fry them. Meanwhile, in a saucepan, heat the beans, vegetable broth and fresh or dried herbs (not the basil at this point).
Add the stir-fried vegetables to the saucepan, simmer together for a few minutes and then blend the soup in a blender or with an immersion blender.
Season with salt, pepper and basil.
Now heat the rest of the olive oil and fry the chopped mushrooms, seasoning with a little salt.
Ladle the soup into bowls and top with a portion of mushrooms.
Alakananda Ma M.B., B.S. (Lond.) is an Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.
Enliven your holistic health! Visit Alakananda Ma in Alandi Ashram’s ayurvedic clinic to support the overall rejuvenation of your body, mind, and spirit. In-person and virtual appointments available. Book now!