Vegan Portuguese Turnip Soup (Sopa de Nabo Cremosa)

With very little tweaking – and often, not any – Portuguese soups, like creamy turnip soup, are perfect for vegan soup lovers. This Vegan Portuguese Turnip Soup has smooth richness from puréed white kidney beans. Stray pantry items make wonderful additions to a pot luck soup. Though dried beans are a first choice, canned, rinsed kidney beans can be used if time is short. Be mindful of the salt content of canned beans.

1. In a large soup pot, about 5 liters (5 quarts), combine 2 liters (8 cups) water, olive oil, turnip, cooked or canned beans, onions, carrot, potato, and garlic. Cover and bring to a boil.  Reduce the heat to medium-low and simmer until the vegetables are very tender.

2. Use an immersion (stick) blender to purée the contents of the pot. Return the soup to a boil, add the cabbage and kale.  Simmer until the greens are tender 15-20 more minutes. Season the soup with salt and pepper to taste.