A flavorful soup with a cheese toast floating in it – for me, this is the apex of comforting food on a rainy November day. This is a light, bright soup. The sweet yet slightly edgy taste of turnip goes well with the nutty but slightly edgy taste of arugula. (And the arugula helps to prevent turnip-soup-grey drabness!) And both combine nicely with the distinctive (and slightly edgy) taste of gorgonzola. I used half arugula/half baby spinach, hoping that the spinach would help to mellow its snappier cousin. I used a vegetable broth made with the carrots/potatoes/mushrooms/shallots/garlic & turnip greens. Plus a handful of masoor dal and a variety of herbs. If you’re not a fan of gorgonzola, you can make cheese toasts using a milder cheese, or no cheese at all, or leave them out altogether!!