Turnip Leek Soup

Name: Turnip Leek Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 tablespoons vegan butter (or olive oil); 8 cups chopped hakurei turnips (about 4lbs); 3 medium leeks (halved and sliced (light green and white parts only)); 32 ounces vegetable broth; 1/2 cup dry white wine; 2 teaspoons fresh thyme (plus more for garnish); salt & pepper (to taste); shredded parmesan for serving (optional, I like to use vegan parmesan)

www.makingthymeforhealth.com

Your recipes

Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 4

Author : Sarah

leeks turnips

Ingredients

Remove All · Remove Spices · Remove Staples

4 tablespoons vegan butter (or olive oil)8 cups chopped hakurei turnips (about 4lbs)3 medium leeks (halved and sliced (light green and white parts only))32 ounces vegetable broth1/2 cup dry white wine2 teaspoons fresh thyme (plus more for garnish)salt & pepper (to taste)shredded parmesan for serving (optional, I like to use vegan parmesan)

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

In a large pot, melt the butter over medium heat. Add the leeks and cook until golden, about 5 minutes.

Step 2

To the pot, add the turnips and thyme then continue to cook for 5 more minutes. Pour in the broth and wine (optional), and bring to a boil. Reduce to a simmer and cook until turnips are softened, about 15 minutes. Remove from heat and set aside.

Step 3

Transfer the soup to a blender (or use an immersion blender in the pot) and blend until smooth. Pour back into the pot to reheat before serving. Taste test and add salt & pepper, as desired. Serve warm garnished with fresh thyme and enjoy!