Sunday, November 4, 2007

Parker's Favorite Turnip and Kale Soup and On the Fly Stir Fry

Parker's Favorite Turnip and Kale Soup


2 Tablespoons Earth Balance
1 Tablespoon olive oil
1 pound turnips, peeled and cut into a 1/2-inch dice
6 cups vegetable stock
1/2 cup barley (or rice, arborio if you have it)
salt and pepper
Garnish: minced parsley
1 bunch kale cleaned and cut (optional, but it is much yummier
with it)

Melt the Earth Balance and oil in a large saucepan and
bring to a froth. Toss in the turnips and saute til
brown, about 5 or so minutes. Pour in the broth (and
kale if using), bring to a boil, reduce heat and cook,
covered, for about 10 minutes. Stir in the barley (or rice) and
cook, covered, over medium heat for about 15 minutes.
When ready to serve, stir in salt and pepper to taste,
then parsley. Ladle into bowls.

Play with the amount of Earth Balance/oil because you don't usually need that much. This is Parker's favorite homemade soup. He said the other day while eating it, "I'm so glad I like greens." He took the picture.

On the Fly Stir Fry

Ingredients: tofu, fresh broccoli, tamari, minced garlic all stir fried in a cast iron wok and served over brown rice.

This was so simple and Parker couldn't get enough. It just shows that you don't need to make something fancy to eat something healthy and yummy.


BrillyantColor said...

I try to buy in season and local so yesterday I picked up some kale and turnips because they looked good. Got them home and had no idea what I was going to fix. God be thanked for the internets! This recipe saved the night and I had the barley in my pantry. Thanks for sharing.

VeganLinda said...

I love it when things work out like that. Glad you liked it! It is a staple in our house.

Tanya said...

I have kale and turnips fresh from the garden that are being made into this soup for dinner. I'm using Quinoa instead of barley. Haven't tasted it yet but it looks and smells wonderful! Thanks for the recipe.