Low-Fat Creamy Crucifer Soup
Serves: 6 to 8
Prep time: 20 to 30 minutes
This kale and turnip soup is extra creamy in part of the silken tofu blended in after cooking.
- 1 large bunch fresh kale, curly or lacinato Add to list
- 1 tablespoon olive oil Add to list
- 1 large onion, diced (about 1 cup) Add to list
- 1 large garlic clove, minced Add to list
- 1 turnip, peeled and diced Add to list
- 6 cups water Add to list
- 1 pound silken tofu Add to list
- 2 to 3 tablespoons white miso Add to list
- 1/2 teaspoon freshly grated nutmeg, divided Add to list
- 1/2 teaspoon freshly grated black pepper Add to list
Clean greens thoroughly in plenty of running water. Dice stems, including the portion leading up through the leaf, and set aside. If leaves are very broad, slash lengthwise once or twice, then cut crosswise in 1/2-inch widths.
Add oil to a heavy-bottomed soup pot set over medium heat. Sauté onions and garlic for 2 to 3 minutes, until softened. Add kale stems and leaves and turnip; cover with water.
Bring to a boil, then reduce heat to low. Cover and simmer for 8 to 10 minutes, just until turnips are softened, and stems and greens are bright green and barely tender.
Drain tofu, and break it into 4 chunks. Use a ladle and add portions of broth, greens and tofu to a blender or food processor (working in 2 or 3 batches as needed), along with 2 tablespoons miso paste.
If desired, leave some greens or turnips less creamed, for texture and appearance. Stir together, taste, and if desired, re-process 1 cup with a little extra miso.
Add 1/4 teaspoon nutmeg into soup. Serve, garnished with remaining nutmeg and pepper.
Recipe by, former PCC Nutrition Education Manager