Two-pound turnip from Alandi garden
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 is an Advanced Ayurvedic Practitioner 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 well known and highly respected in the Ayurveda community both nationally and internationally.
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