Name: Baby Mustard Greens, Turnip & Almond Soup with Mustard Vinaigrette recipe by PassionateAboutBaking Rajpal at BetterButter
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
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

ABOUT Baby Mustard Greens, Turnip & Almond Soup with Mustard Vinaigrette RECIPE

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.

Ingredients Serving: 4

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

Instructions

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

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