Hakurei Turnip and carrot soup (Sopa de Nabo e Cenoura)

While on vacation in Portugal last year visiting with relatives my husband and I ate a soup  that was absolutely delicious, of course I had to find out what was the ingredients, per Lena my sister inlaw it was made of turnip greens and pured carrots and chourico.
Because I get CSA from a local organic farmer, some weeks I  get these not so common veggies that I must find ways to use, this week I have Hakurei Turnip, see pictures below, this was the perfect opportunity to make the turnip soup.

                                                     

You can leave it out the chourico sausage and make it  a vegetarian soup.
This mild soup is great for children without the sausage.
Here's how I made it.

Ingredient's

A bunch of Hakurei Turnip greens and bulbs ( any type of turnip greens will do)
2 large Yukon potatoes pealed left whole
10 carrots pealed left whole
3 1/2-4 quarts of water
1 large onion
4 cloves of garlic
1/2 chourico link (Portuguese sausage) or some other smoked sausage
1/4 cup of olive oil
sea salt to taste
1/2 cup of white rice (optional)
                                             

To a medium pot  I added the water, whole potatoes, whole onion, garlic, chourico, and chopped turnip greens, and let it cook for 30 minutes.
Removed all veggies, except the greens into a food processor with some of the liquid and process that for a couple minutes till you get a creamy texture, also remove the chourico sausage and slice thin and put it aside. Add the puree veggies  back into the pot, add the sea salt, olive oil, and the rice, let cook for 15 minutes, after the 15 minutes add the Hakurei  bulbs cut up to bite size. and let it cook an additional 3 minutes, adjust for salt and olive oil  and add the chourico sliced thin back into the pot let it sit a  few minutes soup is done.