Saute onion over medium heat until onions are soft and translucent.
Add spices and saute another minute, taking care not to burn them.
Add the turnips, kale, and vegetable stock. Bring to a boil then simmer and cook until potatoes are tender, about 20-30 minutes.
Once the turnips are tender, add the coconut milk and stir until incorporated.
Add the nutritional yeast, salt and pepper to taste, and serve with cannellini beans.
Notes
Instant Pot version: after adding the turnips, kale, and vegetable stock, seal lid and cook on manual, high pressure for 3 minutes. Quick release. Then continue following the remaining steps.