Going Green...Turnip & Leek Soup

With the weather turning cold and wet...yet again...what better to put on the table than a nice pot of soup. So today's menu features a low fat, non dairy, creamed leek soup. This isn't your typical heavy cream style leek soup...it's a healthy, low calorie version that is just as yummy.

Before we get started though, let's first look at how to properly clean our leeks. This video by cookbook author, Diane Worthington, shows you the Seriously Simple way to clean and cut a leek.



Now that we have that out of the way...let's get cooking!

Turnip & Leek Soup
1 Tblsp. olive oil
2 leeks, white and green parts washed and sliced
2 c. onion, diced
1/2 tsp. curry sea salt (or kosher salt)
3 Tblsp. minced garlic
2 large turnips (about 1 pound); peeled & diced into cubes (or potatoes) {I am using fresh frozen}
4 c. chicken stock
3 tsp. dried rosemary

Add oil to a preheated heavy stock pot. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent. Add the garlic and stir well. Cook for another minute. Add turnips, stock & rosemary; bring to a boil & cover. Reduce heat to simmer. Cook for about 20 minutes or until parsnips are fork tender. (since I am using blanched turnips from my freezer cooking time will vary.) Using an immersion blender, blend soup until smooth. Let simmer and serve warm.

Click HERE for printable recipe