• In a large soup pot, add 1/2 cup of broth or water, garlic, onion, and mushroom. Cook on medium-high for about 5 minutes, periodically stirring.
  • Stir in the turnip, zucchini, meat/tofu, and beans. Bring to a light boil then simmer until turnips are desired tenderness. Stir in pinch of sea salt and peppercorns and ginger root.
  • Add fresh EVOO or Wild Mushroom ‘n Sage Olive Oil and Honey Ginger Balsamic drizzle to finish.

Note: add more broth or water for soup-like consistency and less for stew-like consistency.

*This delicious recipe was shared at a Fall Foodie Workshop taught at Saporito Oil, Vinegar, Spice by In the Kitchen with Garreth.

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