Turnip + Radish Caldo (Greens + Lime Finish)
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Ingredients
2 tbsp olive oil or avocado oil
1 medium onion, diced
1/2 tsp garlic powder (or 2 cloves garlic, minced)
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp dried oregano
1 1/2 tsp sea salt, plus more to taste
4 cups vegetable broth
3 medium turnips, peeled and diced
1 bunch radishes, sliced (save greens if attached)
3 cups chopped greens (radish greens, kale, chard, or spinach)
Instructions
1.If using hard-boiled eggs: boil eggs for 10–12 minutes, then cool, peel, and set aside.
2.Warm oil in a pot over medium heat. Add onion (and jalapeño if using) and cook 5 minutes until soft.
3.Add garlic powder (or minced garlic, if using cloves), cumin, paprika, oregano, salt, andpepper. Stir 30 seconds until fragrant.
4.Add broth and turnips. Bring to a boil, then reduce to a simmer. Cook 12–15 minutes, until turnips are tender.
5.Check for doneness: the turnips should be soft enough to pierce easily with a fork, but not falling apart.
6.Add sliced radishes and simmer 3–4 minutes.
7.Check for doneness: the radishes should look slightly softened but still hold their shape.
8.Add greens and simmer 2–3 minutes until wilted.
9.Check for doneness: the greens should look wilted and tender, but still bright in color.
10.If using shredded chicken, beef, or pork: Stir it in now and cook 1–2 minutes to warm through.
11.If poaching eggs: Crack eggs into the gently simmering soup and cook 3–4 minutes, or to your preferred doneness.
12.Turn off heat. Taste and adjust salt.
13.If using lime juice, stir it in at the end.
14.If using hard-boiled eggs: Slice and serve on top.
SERVINGS: 4
PREP TIME: 15 MIN
COOK TIME: 25 MIN
TOTAL TIME: 40 MIN
