Green spring soup of turnip stems

Ingredients for 2 servings:

• 3 portions of leaves (turnip leaves) with stems, from 3 turnips
• 6 m.-large spring onion(s)
• 1 m.-sized carrot(s)
• 4 cloves garlic
• 1 small chili pepper(s), red
• 2 tbsp olive oil
• 5 m.-large mushrooms, brown
• 100 ml whipped cream
• 4 tsp, heaped vegetable broth, fat-free, without flavor enhancers
• 750 ml water
• 6 tbsp, heaped brown rice, cooked, preferably from the day before

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

hearty and delicious

I can get turnips at the market starting in April. I prepare them as a vegetable, for example, mixed with other vegetables as oven-baked vegetables, and then end up with a really large bunch with leaf stalks about 35 cm long. You can generally prepare them like spinach or chard. Since I like to cook quickly, heartily, and lightly, I made a kind of stew out of them. Wash the leaf stalks, onions, carrot, and chili. Cut the spring onions, stems, and leaves of the turnips into bite-sized pieces. Set aside a handful of finely chopped onions. Peel the carrot and dice. Clean the mushrooms and slice them thinly. Peel and finely chop the garlic. Finely chop the chili. Briefly sauté the turnip leaves, spring onions, and carrot with the garlic and chili in olive oil. Add water and vegetable stock and cook for 2-3 minutes. Add the mushrooms and bring to a boil. Add the rice and cream and heat through. Season again, and you have a light, warming dish for cool spring days. Serve sprinkled with spring onion rings.