Hi, I'm Kim

Hi, I’m Kim Christensen, M.Om., Dipl.OM, L.Ac. I’m a licensed acupuncturist, herbalist, and owner of Constellation Acupuncture & Healing Arts in Minneapolis, Minnesota. Back before going to school and becoming a healthcare practitioner, Affairs of Living was my creative outlet while healing from chronic health issues. These days, I'm in a new phase of life, and this website is no longer updated.

Want to stay up to date? Check out my new website www.constellationacu.com.

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Turnip and Kale Soup (gluten free, vegan, ACD)

I love soup!  I make up soups all the time, and will eat them for every meal of the day. Truth be told, I think I think I eat soup almost everyday.   I just can't get enough soup.  I'm surprised that I do not have more recipes for soup on this blog. 

This is the most recent soup to emerge from my trusty cast iron kettle, a garlicky turnip and kale soup with a hint of chive.  I didn't have any fresh chives around, only dry I saved from my garden this summer; it would be marvelous with fresh chive, but the dry ones worked well enough!  It is kind of like potato soup, but less starchy and without all those tricky potato-induced knee pains and bouts of lethargy (darn nightshades...).   Turnips are a great source of fiber, and are ultra strengthening to the spleen.  We all know the wonderful powers of kale, and garlic is a powerful detoxifying food.  It is ACD-friendly, gluten free, and vegan. Wonderful!

Best yet?  There are no fancy ingredients, and it is easy on the pocketbook!   And I'm all about that.  Ah yes, not only am I suffering from Lyme Disease, so is my bank account.  I'm discovering that Lyme treatment is ridiculously expensive, leaving me a bit strapped.  Okay, let's be honest, a lot strapped.  Like, more strapped than I was working an $9/hour job straight out of college, despite my current employment in an associate level position in advertising for a major retail corporation.  Ah yes, gone are the days of buying $15 bags of mesquite flour on a whim.  Those $10 bags of quinoa flour will no longer be used for risky baking experiments.  The $6 bags of smoked dulse need to be treasured with higher regard.  Why?  Because this Lymie has some treatment to pay for, and my food fun money is getting reallocated to pharmaceuticals, botanical medicine, loads of probiotics, infrared saunas, colloidal silver, and all sorts of other things. If I want to beat this thing, feel better,  and move on with my life, that is where my financial focus needs to be!  Of course, food plays in important role in the healing process, it is the best and most attainable medicine we have.  That's how I got into this whole thing to begin with, and I'm still going to eat organic, free-range, whole foods, etc.  I'm just going to figure out a way to do it a bit, uh, cheaper than I am now.  Look for an upcoming post on how I'm planning/hoping to do that in My Journal!  I better figure it out, because I don't really have much other choice!

In the meantime, enjoy some of this tasty and affordable soup.  Perfect for a chilly night at home on the couch watching movies on your laptop for free.  :)


Turnip and Kale Soup

yield 4 servings

4 medium turnips, chopped

2 stalks celery, diced

1 small carrot, diced

2 small onions, diced

6 large garlic cloves, chopped

6 cups broth or stock

1 cup packed kale, chopped (about 2 large leaves)

1 Tbsp arrowroot starch dissolved in 1-2 Tbsp water

2 Tbsp fresh or dry chives (fresh is best, but dry works in a pinch)

sea salt

freshly cracked pepper

Prepare the vegetables as directed. Heat a glug of olive oil in a soup pot over medium heat, then add onions and garlic.  Sautee a few minutes, then add celery and carrot, saute a couple minutes, then turnips, and stir to mix.  Saute 2-3 more minutes, then add broth.  Bring to a boil over high heat, then reduce to medium low and simmer until turnips are just tender.  

Remove 2 cups of soup (get an even mix of broth and veg), and put in a blending cup (if using an immersion blender) or blender while the rest of the soup continues to heat.  Blend until smooth, then add back to the pot along with dissolved arrowroot slurry.  Stir to mix; broth should thicken almost immediately.  Add kale and chives, and let simmer for about 10-15 minutes until kale is softened.  Season to taste with salt and pepper, and serve.

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Reader Comments (2)

Sorry, I'm suddenly commenting on every post...but I recently found an online store that sells really cheap gluten-free ingredients in bulk, and thought I'd suggest it to you. Perhaps it would be helpful. It'd be especially affordable if you had someone locally to do a joint order with you so you could split the shipping cost. http://www.barryfarm.com/our_store.htm

January 26, 2010 | Unregistered CommenterKris

Ive been pretty sick all week and my mom made this soup last night and it ws perfect! we didnt do the arrowroot starch with water and it turned out beautifully! the most perfect, boiling hot soup with lots of pepper! thanks for a great recipe

February 17, 2011 | Unregistered CommenterShelley
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo