Turnip and Leek Soup

Winter time is a great time to use up root veggies. As I have said before root veggies are very versatile and can help save the food budget. This turnip and leek soup was created but if you would rather have potato instead of turnip simply substitute. If you enjoy a vegan diet, dairy free or gluten free this soup may be perfect for you.

3 tablespoons butter or olive oil
3 medium leeks, washed and sliced thin (using just the white and light green parts)
3 lbs 24 ounces turnips, peeled and cubed
water
salt and pepper to taste, 1.5-2 teaspoons of salt and 1/4 teaspoon pepper

Cut off the dark green parts of the leeks then slice the leeks in half lengthwise. Rinse the layers under cold water to remove any dirt. Slice thin and set aside about 1/4 cup (for a topping)
Heat a stock pot over medium high heat and add the butter or oil. Add the sliced leeks and sauté for 5-8 minutes stirring occasionally to prevent sticking. Add in the turnips and cook, stirring, for another 5 minutes. Add enough water to cover over all of the turnips. Cook for 25 minutes or until turnips are soft. Season with salt and pepper. Puree using an immersion blender or let cool then puree in a standing blender. Taste and add additional seasoning to your preference.
Serve warm with toasted bread, herb oil, chives, or crispy fried leeks.

parsnips or yukon gold potatoes may be used instead of turnips.


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