Baby Mustard Greens, Turnip & Almond Soup with Mustard Vinaigrette

Deeba Rajpal
Deeba Rajpal|
Last updated on Jan 10th
Flavourful and earthy, this soup offers the best of winter comfort in a bowl. The mustard vinaigrette adds a nice dash of mustard tones and lime tanginess taking this simple soup to another level.
  • Prep Time5Minutes
  • Cooking Time25Minutes
  • Serves4people

Recipe Ingredients

  • Baby Mustard Greens Soup Ingredients:
  • 50g {1 bowl} baby mustard greens {or use kale, spinach etc}
  • 1 tsp finely chopped garlic greens
  • 1 turnip, quartered
  • 1 small potato, quartered
  • 500 ml milk
  • 400 ml water
  • 50 gm almonds, chopped
  • 1 tsp vegetable stock concentrate {or a cube}
  • Salt to taste
  • Mustard vinaigrette Ingredients:
  • 2 tsp extra virgin olive oil
  • 1 tsp mustard {kasundi}
  • Juice of 1/2 lime

Recipe Preparation

  1. To make the soup, place all the ingredients for the soup in the pressure cooker and give it a good stir.
  2. Shut the lid, cook it under pressure for 5 minutes. Open once it's a little cooled and blend it well.
  3. Taste and adjust the seasoning as per taste.
  4. Reheat the soup before serving. Top it with mustard vinaigrette and croutons if desired.
  5. To make the mustard vinaigrette:
  6. Place all listed ingredients in a small bowl and whisk it well with a fork.
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