Turnip Miso Soup
Before I get to this post I want to give you all a heads up that things are going to start looking quite a bit different on the blog very soon (they may even look different right now!). Not to worry though… Over the past 6 months I’ve been working on a redesign with an emphasis on veggies! I wan’t you to be able to search recipes by special diet, or by main ingredient. For example, if you’re not sure what the heck to do with that kohlrabi that came in your CSA box you can search all of my kohlrabi recipes on one page! It’s been a long process to get here but I’m stoked with where the website is heading. You can also take a look at my bio page for more detail about me, Taylor and our farming journey. I hope you all enjoy the new website and please be patient with any glitches that may happen in the next week or two. I promise to get things all worked out as they happen!
Alight, onto this soup! This flavorful dish only has a few ingredients but packs a lot of punch! I was inspired to make this soup from a recipe in the blog archives for miso glazed turnips. I love the combination of sweet, earthy turnips paired with a salty/umami spiked miso butter. The miso butter is also great to keep on hand for spreading on toast, roasted veggies or even melted on pasta. Go wild. If you do make the butter I’d suggest tripling the recipe below. You’ll thank me!
I’ve also had a lot of fun topping all of my salads and pasta dishes (of late) with Gomasio—a sesame seed and sea salt blend. This is an easy condiment to make on your own–follow this recipe, but you can also purchase a jar in the Asian section of your grocery store. Definitely make a batch or pick up a jar because you’ll find yourself sprinkling it on everything from soups, salads, pastas, to hard boiled eggs.
This soup in particular is pretty darn special. After harvesting hundreds of pounds of turnips over the weekend (we’re storing them for winter!) we came into the house chilled and exhausted. I didn’t have energy to whip up anything too complicated so this simple and nourishing soup was just what the doctor ordered. After a few spoonfuls our bodies relaxed, our taste buds were singing and we were a couple of happy farmers who quickly forgot about the hard days work.
I love comforting soups that warm you from the inside out and I hope you all find as much pleasure and nourishment in this soup as we do. Cheers to the autumn harvest!
Turnip Miso Soup
Prep Time: 15 minutes Cook Time: 30 minutes Serves: 4Soup
- 2 tablespoons white miso paste
- 2 tablespoons unsalted butter, divided
- 1 small yellow onion, diced
- 2 teaspoons freshly grated ginger
- 4 small turnips, cut into 1/2 inch pieces, (about 1 1/4 pounds)
- 1 small russet potato, cut into 1/2 inch cubes, (about 3/4 pound)
- 1 teaspoon honey
- 1 tablespoon fresh lemon juice
- 2 tablespoons Gomasio
- 1/4 cup minced parsley
- In a small bowl stir together the miso paste with 1 tablespoon of the butter. Set aside.
- Heat the remaining 1 tablespoon of butter in a dutch oven or soup pot over medium-high heat. Add the onion and sauté, stirring often, until tender and fragrant, about 8 minutes.
- Stir in the ginger, turnips, potato and honey. Continue to cook for about 1 minute longer. Add 3 cups of water and bring to a boil. Reduce the heat to low and simmer until the turnips and potato are tender, about 8-10 minutes.
- Transfer the soup to a high speed blender and add the miso/butter mixture. Blend on high until smooth and creamy. Return the soup to the pot, drizzle with the lemon juice, taste test and adjust seasonings as needed. Add additional water if the soup seems to thick.
- Divide soup between bowls and top with Gomasio and minced parsley and serve.
Notes*Use this recipe as a guide *Adjust measurements and ingredients as necessary