James’ Post: Seasonal Ingredient Spotlight on Turnips!

Who doesn’t love soup on a cold winter day? This soup utilizes turnips, a winter vegetable that I feel is very underused. Turnips are a vegetable I reach for often in the winter months, since they are high in vitamin C, boosting the immune system. For those looking to shed some holiday pounds, they are also perfect for incorporating into a weight-loss diet, as they are both high in fiber and low in calories (35 calories per cup, chopped!). Incorporating turnips into a soup is a great way to fill up quickly in the winter months! Here is a recipe for turnip, kale and lentil soup that you can make in a slow cooker!


  • 1 cup lentils, rinsed
  • 2 cups kale, chopped
  • 2 turnips, chopped
  • 1 tsp curry powder
  • ½ onion, diced
  • ½ Tbsp vegetable oil
  • 2 cloves garlic, minced
  • Juice of 1 lime
  • 32 fl. oz. vegetable stock
  • 6 oz tomato paste

  1. Add kale, lentils, turnips, tomato paste, and vegetable stock in a slow cooker.
  2. In a small pan, saute onions in vegetable oil until lightly golden brown. Add garlic and curry powder, cook for 30 seconds or until fragrant, remove from heat.
  3. Add the sauteed mixture to the slow cooker.
  4. Place lid on slow cooker, and cook on high for 2 hours.

Recipe adapted from Chef de Home: https://www.chefdehome.com/Recipes/517/slow-cooker-turnip-kale-and-lentil-soup

Nutrition information from http://nutritiondata.self.com

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