Turnip-Leek Soup

Happy new year! I hope you enjoyed your holidays; I certainly had a blast (hence the lack of posts). But after the debauchery of eating out, parties, and lots and lots of beers that lasted from Thanksgiving til New Year’s Eve, I am so, so ready to refocus and refresh.

turnip-leek soup

It’s been wonderful to read about the great years everyone else had on their blogs and on Facebook. I think it’s important that we examine our lives and see what we did right, and what we want to improve on. I had a wonderful 2013: I got to travel to lots of really cool places (Hawaii, the Grand Canyon, New York City); Scott and I got to see each other’s hometowns; I started this blog! What a year. And I know 2014 will be even better.

turnip-leek soup

Today I picked up my third share of my CSA (another 2013 first!) and knew immediately, when I saw leeks and turnips, that I would make a soup. With temperatures below freezing for a few days now and 4 inches of snow Thursday night, all I want is warm hearty goodness in my tummy (a fuzzy blanket is nice, too). And this is completely healthy so it’s totally new-years-resolutions approved!

turnip-leek soup

Turnip-Leek Soup

This is a riff on the classic potato-leek soup — the turnips give this a nice sweetness and a bit of a bite. A quick puree makes this smooth and creamy, yet it’s guilt-free. The recipe is vegan but I couldn’t resist adding a dollop of Greek yogurt or stirring in a bit of goat cheese.
  • 1/2 lb. onions
  • 1/4 lb. carrots
  • 2-3 cloves garlic
  • 3-4 leeks, green and white parts
  • 2-2.5 lb turnips
  • about 6 cups vegetable stock
  • olive oil
  • salt and pepper
  1. Roughly chop the onions and carrots. Add 3-4 tbsp olive oil to a large stock pot over med-low heat. Add onions and carrots, season with salt and pepper. Cook, stirring occasionally until tender, about 10 minutes. In the meantime, mince garlic, chop leeks, and peel and dice turnips into 2″ pieces.
  2. Add leeks and garlic, cook until softened, about 5 minutes. Salt and pepper again.
  3. Add turnips and stock, just enough to cover the veggies, to the pot. Bring to a simmer and cook until turnips are tender, about 30 minutes. Puree with an immersion blender (or in a regular blender, very carefully!). If you’d like it to thicken a little more you can simmer a while longer. Add salt and pepper to taste.
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