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Creamy Potato, Micro Greens and Turnip Soup


Happy Friday, Soupers! So yesterday we were so excited to receive our special delivery of micro greens from our collaboration partner, Caulys Farming. Today was a perfect day to add broccoli and radish sango micro greens to our Turnip Potato soup!

I will admit that this is my very first time cooking with micro greens. However, these “superfoods” pack a nutritional punch and often contain higher nutrient levels than their more mature counterparts. Often rich in potassium, iron, zinc, magnesium and copper, micro green varieties offer a good good alternative for green leafy vegetables, and work perfectly in soups, smoothies and replace greens for sandwiches and wraps.

To finish, not only was this soup a hit for me, it was also one for the teen girl and her brother.  Nothing was left and that’s exactly how we like it.  Drizzle in a little olive home and we’ve got magic!


Measurement Conversion Chart

  • 5 medium potatoes peeled and cubed
  • 2 small turnips quartered
  • 1/4 cup snipped broccoli micro greens
  • 1 cup snipped radish sango micro greens
  • 1 medium leek chopped
  • 1 shallot (raw), chopped
  • 1 garlic clove, chopped
  • 1 green onion, chopped
  • 1/8 teaspoon spicy paprika
  • 5 cup(s) chicken stock with 1 chicken bouillon cube
  • 3 bay leaves
  • 2 sprigs thyme
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • Pinch salt and pepper to taste
  • 1 cup, milk
  • 1 tablespoon vegan butter
  • 1 tablespoon crème fraîche
  • Pinch of nutmeg
  • 1 squeeze lemon
  • 1 sprig of parsley (optional)
Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 20min
  • Cook60min
  • Meal Time Lunch
  • Serves 4


  1. Bring chicken stock to a boil. Add balsamic vinegar, thyme and bay leaves to the stock.
  2. Add salt and pepper to taste and cook for about 20 minutes.
  3. Chop potatoes, turnips, onions,  leeks, garlic and shallots and saute.
  4. Add vegetable mixture to the boiling stock and continue cooking on low heat for 1 hour
  5. Near the end of cook time (ten minutes), remove the bay leaves and thyme.
  6. Remove the soup mixture from heat and cool for roughly 5 minutes before transferring to blender.
  7. Add micro greens, milk, crème fraîche and butter to mixture in the blender. Blend to desire consistency.
  8. Strain the soup twice just remove some of the stringy pieces before re-adding to the kettle.
  9. Re-add the soup to the kettle and add a splash of lemon juice. Add nutmeg, more salt and pepper to taste.
  10. Finish off with the final sprig of parsley and serve in a bowl.

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