2cupsturnip greens, or use radish greens, arugula, or kale, chopped into half-inch pieces
1/2lemon, juiced, or to taste
Prepare the ingredients
Soak cashews in warm water for 20 minutes or more. Blend well in a blender until you have cashew milk. Strain through a fine mesh strainer, and set aside until needed.
Complete the rest of your prep for this soup. Mince the garlic, onions, and peppers, and keep them in separate dishes. Wash and chop the cauliflower. Peel and chop the turnip. If you have turnip greens, they can be used in the soup, or you can use radish greens, arugula, or kale. Prepare them now or later. You won't need them until the last step.
Cook the soup
Heat olive oil and butter in a large soup pot. Add garlic and sauté for a minute. Do not allow it to brown. Add onion and sauté until translucent. Add peppers and 1 tablespoon vinegar, and sauté until peppers are just soft.
Add water, cauliflower, turnip, salt, and pepper, and bring to a boil. Reduce heat and simmer, uncovered, for about 15 minutes, until the cauliflower and turnip are soft and fully cooked.
Use an immersion blender to blend two-thirds of the soup. Alternately, remove a portion of the soup and blend it in a regular blender. If using the blender, be sure to cool the soup first. If the soup is still warm, there must be room for the steam to escape through the lid, or it could blast open.
After blending, add the cashew milk, and simmer another 5 minutes. Turn off the heat. Taste, and adjust for salt. Add greens and fresh lemon. Taste again and adjust for salt and lemon. Allow the greens to cook in the retained heat of the soup so they are still green and slightly crunchy when you serve the soup.