Turnip Soup with Mustard Greens
1 1/2 Pound Turnips, peeled and sliced
Salt to taste
5 Tablespoons Earth Balance
2 Leeks, trimmed and sliced
6 Branches Thyme
4 Cups Soy Milk
Pepper to taste
3 Cups Mustard Greens, stems removed and chopped
Vegan Cheese for garnish
1. Melt 3 tablespoons Earth Balance in a soup pot with 1/2 cup water. Add the turnips, leeks, thyme and salt. Stew them covered over medium heat for 5 minutes, then add the milk. Cook without boiling until the turnips are completely tender.
2. Puree the soup with an immersion blender. Add pepper and additional salt if necessary.
3. Melt the remaining 2 tablespoons of Earth Balance in a skillet. Add the greens and cooks until they are tender. Season with salt and pepper. Add them to the soup and garnish with vegan cheese.
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