Low-Fat Creamy Crucifer Soup

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  • 1 large bunch fresh kale, curly or lacinato
  • 1 tablespoon olive oil
  • 1 large onion, diced (about 1 cup)
  • 1 large garlic clove, minced
  • 1 turnip, peeled and diced
  • 6 cups water
  • 1 pound silken tofu
  • 2 to 3 tablespoons white miso
  • 1/2 teaspoon freshly grated nutmeg, divided
  • 1/2 teaspoon freshly grated black pepper


Clean greens thoroughly in plenty of running water. Dice stems, including the portion leading up through the leaf, and set aside. If leaves are very broad, slash lengthwise once or twice, then cut crosswise in 1/2-inch widths.

Add oil to a heavy-bottomed soup pot set over medium heat. Sauté onions and garlic for 2 to 3 minutes, until softened. Add kale stems and leaves and turnip; cover with water.

Bring to a boil, then reduce heat to low. Cover and simmer for 8 to 10 minutes, just until turnips are softened, and stems and greens are bright green and barely tender.

Drain tofu, and break it into 4 chunks. Use a ladle and add portions of broth, greens and tofu to a blender or food processor (working in 2 or 3 batches as needed), along with 2 tablespoons miso paste.

If desired, leave some greens or turnips less creamed, for texture and appearance. Stir together, taste, and if desired, re-process 1 cup with a little extra miso.

Add 1/4 teaspoon nutmeg into soup. Serve, garnished with remaining nutmeg and pepper.

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