Baby Mustard Greens, Turnip & Almond Soup with Mustard Vinaigretteby Deeba RajpalCreated on 4th Jan 2016

  • Baby Mustard Greens, Turnip & Almond Soup with Mustard Vinaigrette, How to make Baby Mustard Greens, Turnip & Almond Soup with Mustard Vinaigrette
Baby Mustard Greens, Turnip & Almond Soup with Mustard Vinaigretteby Deeba Rajpal
  • Baby Mustard Greens, Turnip & Almond Soup with Mustard Vinaigrette (43 likes)

  • By Deeba Rajpal|
    Created on 4th Jan 2016
  • Prep Time5mins
  • Cook Time25mins
  • Serves4People

Video for key ingredients

  • Homemade Vegetable Stock

Baby Mustard Greens, Turnip & Almond Soup with Mustard Vinaigrette

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

Steps

  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.

Rate it!