Baby Mustard Greens, Turnip & Almond Soup with Mustard Vinaigretteby Deeba Rajpal

Baby Mustard Greens, Turnip & Almond Soup with Mustard Vinaigretteby Deeba Rajpal
  • Baby Mustard Greens, Turnip & Almond Soup with Mustard Vinaigrette | How To Make Baby Mustard Greens, Turnip & Almond Soup with Mustard Vinaigrette (42 likes)

  • By Deeba Rajpal|
    Last updated on Feb 18th

How To Make Baby Mustard Greens, Turnip & Almond Soup with Mustard Vinaigrette

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 Time5mins
  • Cook Time25mins
  • Serves4People

Key ingredients for Baby Mustard Greens, Turnip & Almond Soup with Mustard Vinaigrette

  • Homemade Vegetable Stock

Ingredients to make Baby Mustard Greens, Turnip & Almond Soup with Mustard Vinaigrette

  • 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 to make Baby Mustard Greens, Turnip & Almond Soup with Mustard Vinaigrette

  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.