- 1 onion
- 1 carrot
- A bag of turnips
- 2 garlic cloves
- A thumb of ginger
- A thumb of turmeric
- 1 chilli
- 2 tsp cumin seeds
- 1 lemon
- 2 large handfuls of baby leaf spinach
- A gloss of olive oil
- Sea salt
- Freshly ground pepper
- 600ml boiling water or stock, if you have some
Peel and thinly slice your onion. Peel or scrub your carrot and finely dice. Get a large pot hot. Add a gloss of oil. Swirl in your onion and carrot. Add a pinch of salt and pepper. Sizzle over medium-low heat for 5 mins.
Cut your turnips into 2 cm chunks. Peel and grate 1 tbsp ginger and 1 tbsp turmeric. Cut a few slices from your chilli. Peel and finely chop your garlic cloves. Stir all this into the onion, along with the cumin seeds. Sizzle for a few mins, till the turnips are nicely mixed with the spices.
Grate in a little lemon zest. Add your boiling water or stock. Simmer 10 mins, or till the turnips are tender right the way through. Taste. Tweak seasoning and spicing to your liking.
Stir the spinach into the mix. Add a squeeze of lemon juice, if you like. Dish up.