Chicken soup has been lovingly called Jewish penicillin. In Iran, the version has turnips in it — said to have antiviral and antibacterial properties. Growing up, I dreaded getting sick because it meant steamed turnips, turnip soup, turnips hidden in my yogurt.
Then I got married and my husband started insisting on making steamed turnips whenever one of us got sick. I could not stomach them with just lemon juice. They are good for you, yes — but why? So I set out to figure out the best way to consume them.
Why turnips
One of the most potent parts of this vegetable is the greens. Unfortunately, it is almost impossible to find turnips with greens intact at grocery stores in the U.S. — head to the farmer's market if you want the full benefit.
Turnips have one of the highest calcium contents of any vegetable. In Chinese medicine, they increase the appetite and dispel damp — which makes perfect sense for the flu, when appetite vanishes and nausea sets in. They are also excellent for chest colds and bronchitis. In the past, turnip packs were applied topically for these conditions as well.
Ingredients
- 1 quart chicken bone broth
- 1 cup white beans, soaked overnight (I soak with a 1-inch piece of kombu)
- 2 garlic cloves, diced
- 1 can diced tomatoes with juice (or 2 fresh tomatoes)
- 1 small bunch turnips with their greens
- 2 cups chopped spinach
- 1-inch piece of ginger, peeled and halved
- 1 tablespoon butter or olive oil
- Salt, pepper, and lemon juice to taste
Preparation
Heat oil in a Dutch oven and lightly brown the garlic (about 2 minutes). Add broth, rinsed beans, and ginger. Bring to a boil. Add chopped turnips and tomatoes. Reduce to a simmer and cook for about one hour. Add spinach, turnip greens, salt, and pepper — cook for an additional 5 minutes. Just before serving, squeeze 1–2 tablespoons of lemon juice into each bowl and garnish with roughly chopped cilantro.
My son likes pieces of cooked turnip in his soup. I prefer blending them to thicken it, as you would a potato. Either way, this soup is deeply nourishing — and it works.