Hearty Turnip and Greens Soup

1. Preheat Oven and Prepare Baking Sheet

Preheat your oven to 400°F and line a baking sheet with parchment paper to prevent sticking.

2. Prepare Turnips and Shallots

Separate the turnips from their greens, setting the greens aside for later. Cut the turnips into ½-inch pieces and combine them with the shallots, 1 tablespoon of olive oil, and ¼ teaspoon of salt in a medium bowl, ensuring everything is well-coated.

3. Roast Turnips and Shallots

Spread the turnip and shallot mixture evenly on the prepared baking sheet and roast for about 1 hour, stirring every 15 minutes to ensure they cook evenly and become golden and tender.

4. Prepare Turnip Greens

While the turnips and shallots are roasting, trim and chop the turnip greens into bite-sized pieces. Rinse them thoroughly to remove any grit and drain well.

5. Sauté Garlic and Greens

Heat the remaining tablespoon of olive oil in a large saucepan over medium heat. Add the minced garlic and sauté for 2 to 3 minutes until it becomes fragrant but not browned. Then, add the chopped greens along with the remaining ¼ teaspoon of salt and continue to sauté for about 5 minutes until they start to wilt.

6. Add Stock and Roasted Vegetables

Once the greens are ready, pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to a simmer and add the roasted turnips and shallots to the pot. Cook the soup partially covered for about 20 minutes to allow the flavors to meld together. In the last 2 minutes of cooking, add the thyme sprigs for a subtle aromatic note.

7. Season and Serve

Season the soup with additional salt and freshly ground white pepper to taste. Ladle the soup into bowls and finish with a drizzle of apple cider vinegar, which adds a tangy brightness that complements the earthy flavors. Serve the soup warm and enjoy the comforting blend of roasted turnips and tender greens.