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Turnip leek soup recipe

Turnip leek soup recipe


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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Leek soup

Great for winter and fall, leeks are high in vitamin B6, folate, iron and vitamin C. A good immune booster for the colder months!

7 people made this

IngredientsServes: 4

  • 750ml water
  • 1 turnip, trimmed, peeled and diced
  • 1 vegetable stock cube
  • 1 tablespoon vegetable stock granules
  • 6 celery sticks, trimmed and chopped
  • 6 leeks, trimmed and chopped
  • 3 small onions, chopped
  • 4 tablespoons chopped fresh tarragon

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Place water in a large saucepan, bring to the boil and add the turnip, stock cube and stock granules. Lower the heat and simmer for 10 minutes.
  2. Add the celery, leeks and onions and simmer for a further 15 minutes.
  3. Remove from the heat and allow to cool slightly. Add the tarragon, then blend in a food processor, with a hand-held blender, or simply mash a little with a wooden spoon or potato masher for the desired consistency.
  4. Reheat, if using a food processor, then divide into warmed soup bowls and serve.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

I didn't get to try very much of this, because, er...my blender leaked the whole thing onto the floor of my kitchen. Ugh. The small amount I did taste was nice, though the tarragon was really overpowering, I didn't really feel like the leek and turnip were the main flavours. I'd suggest using less, or using a different herb entirely.-27 Jan 2012


Simple Scottish Tattie Soup Recipe

Scottish Potato Soup, otherwise known as Tattie Soup, is a heart-warmingly delicious but simple recipe that is perfect for a winters day lunch. In fact, one of our suppliers we interviewed even used to have it before school to warm up!

There are so many different potato soup recipes around the world. Potato and leek is popular, as is creamy potato soup, but of course, we think Scottish Potato Soup is the best, and we’re excited to share our own Tattie Soup recipe!

Surprisingly, the humble potato was only introduced to Scotland in the early 1700s, with potato gardens springing up around Edinburgh in the 1720s and near Stirling in 1739. It wasn’t until 1743 that it was first introduced to the Highlands and Islands, but by the 1800s they were 80% of the diet of Highlanders.

And that’s why we have so many Scottish recipes with potatoes, like Stovies, Tattie Scones, Cullen Skink, and Haggis, Neeps, and Tatties of course!

Pin for later!

It’s not surprising that there are so many Tattie Soup recipes out there, passed down through generations and using whatever ingredients were to hand. That also means there’s no “definitive” Scottish Potato Soup Recipe, but lots of variations.

We’ve compiled a simple recipe mostly made of potato but with a few extra pantry staples like carrots, onion, and leek too. This is a really budget-friendly soup recipe too! Some recipes will also add a little swede/turnip/neep.

Our Tattie Soup recipe calls for store bought stock but you can easily substitute your own homemade stock, which we do if we have leftover bones from a roast dinner.


  1. Peel and shred the carrots.
  2. Peel and shred the turnip.
  3. Prepare and chop the leeks.
  4. Boil lentils in water with stock cubes, add shredded carrots, turnip and leeks and simmer for about 2.5 hours.

You can add this recipe to My Recipes in WLR and swap ingredients to make it perfect for you . . .

Nutrition information per serving
Calories (kcal)115
Carbohydrate (g)20.0
Fat (g)0.8
Protein (g)6.8
Fibre (g)3.4
Alcohol (g)0.0
Fruit & Veg1.6

My Leek, Carrot, Turnip and Celery Soup Recipe

Every few weeks, I fill up a Le Creuset Dutch oven with fresh vegetables and make a big batch of soup. I basically redo the same soup except that I change the vegetables. I usually mix vegetables that inspire me at the store with what is in my fridge. Being French means that my soup always starts with a roughly chopped mirepoix (celery, onions and carrots). Since I will puree my vegetable soup, I don’t need to be fancy on my cutting board.

This week, my soup took shape from a big pack of leeks and 3 turnips that I bought a few days before. Here is this week recipe.

Ingredients for my Leek, Carrot, Turnip and Celery Soup:

  • 2 Tbsp butter
  • 3 to 4 Tbsp olive oil
  • 3 large leeks, cut
  • 3 turnips, pealed and coarsely chopped
  • 6-7 large carrots, pealed and coarsely chopped
  • 3 crisp, leafy stalks of celery, coarsely chopped
  • optional (I put it because I had one in my fridge): 1 orange pepper, coarsely chopped
  • 3 cups chicken stock
  • salt and pepper to taste
  • 1 handful of minced parsley
  • 1 teaspoon of origano or thym
  • 1 teaspoon of savory (my favorite herb)

Step by step instructions:

  • On low to medium heat (2 on my gas stove), heat the butter and 2 tablespoons of the olive oil in a Dutch oven or a large soup pot.
  • Add the leeks, carrots and celery to pot. Cook for 5 minutes with the cover. Stir from time to time
  • Add the turnips and orange pepper. Season the vegetables with the herbs, salt and pepper.
  • Stir. Add more olive oil. Continue to cook for 12 minutes with the cover. You want the vegetables to sweat.
  • Add the chicken stock. I want the flavour to mix together, which takes about 15 minutes of cooking.
  • Puree the soup directly from the pot with an immersion blender.
  • Enjoy now and later!

In My Freezer

I let the soup cool for 30 minutes and divide it into 12 single and double portion containers. I always store the soup in the freezer. As a mom with a young child, having a homemade soup ready to serve brings me peace of mind. I reheat it on the stove or the microwave and serve it to my hungry toddler boy while I cook dinner. Some nights, I eat a bowl of soup with him.

Feel free to experiment with my soup recipe. Possible variations would be to switch the herbs for ground ginger or ground fennel. I prefer to use fat-free chicken stock but you could use water or a vegetable stock instead. Like I said at the beginning, get inspired by what is in your pantry and your fridge.


Vegan Cream of Leek and Turnip Soup

Sweet fresh leeks and soft turnips in a vegan, nut-free cream soup. Hearty yet light and delicious, an early fall harvest celebration.

We are back making cream soups that are both vegan and nut-free. I can’t have cashews or almonds or soy and rice milk in soup doesn’t sound appetizing. I use hemp cream in my vegan cream of leek soup. We also substituted the usual potatoes with turnips. The texture and flavour is so similar, it would hard to tell.

My seasoned hemp cream (recipe is below) has been used successfully before in the Roasted Broccoli and vegan cheese soup recipe from my previous post. I encourage you to check it out. It’s been so popular in my house, that its a regular on our weekly meal plans. I am excited to bring another vegan cream soup to the menu and potato leek soup has always been a favourite.

I made both these soups back to back for this post the seasoned hemp cream I make is enough for 2 recipes and I didn’t want leftovers. Vegan cream of leek soup is another success for my soup conversion to dairy free and nut free recipes.


What kind of turnips should you use?

There are several kinds of turnips out there – and several other root vegetables that are easy to mistake for turnips. The two most common types are the standard large purple top turnips and Tokyo turnips which are smaller and all white. Either type will work for this recipe, though you’ll need 3-4 smaller ones to make up 1 purple top which is what I used.

Because they look very similar, it can be easy to mistake rutabagas for large turnips. Both are a purple-ish color on top and about the same size. Rutabagas however are more yellow and are generally squat in shape rather than oblong. And since the flavor is different you definitely don’t want to confuse the two.


Turnips

Turnips are awesome root vegetables that are very low in calories. So for this turnip potato soup recipe, I used about 2 pounds of turnips and 1.5 pounds of potatoes. More than half the soup is made from healthy, low calorie turnips.

This soup is very creamy in texture without adding any half and half, cream, or butter.

Turnips are also pretty affordable.

Are turnips good for you?

Turnips are SO good for you! Besides being lower in carbs than potatoes and other vegetables, they are also loaded with fiber, vitamins, and minerals. They are a great vegetable to add to your repertoire.

What do turnips taste like?

Turnips are similar to radishes because they can have a peppery taste, but they are often much milder than radishes. Sometimes turnips are a little bitter, this happens more with larger, older turnips. Try to pick out turnips that are small, firm, heavy for their size, and without any green on the actual turnip root - just purple and white.

How to cook with turnips

I find that turnips are totally underrated and underused in cooking! They can be roasted, sauteed, and cooked into soups, just like most root vegetables. If you're curious about other recipes with turnips, check our my Vegetable Hash - a light and tasty vegetable side dish or brunch recipe, when topped with a fried egg.


  1. THE STOCK
    • None is needed for this soup
  2. THE SOUP
    • 1 1/2 pounds small turnips (about 1 to 2 inches across), weighed without their greens
    • Salt
    • 5 tablespoons butter, in all
    • 2 to 3 leeks, white parts only (about 8 ounces), sliced
    • 6 branches thyme or 1/4 teaspoon dried thyme
    • 4 cups milk
    • White or black pepper
    • About 2 to 3 cups turnip greens
    • Fresh chopped thyme for garnish (optional)
    1. Peel the turnips (thickly, if they are large and mature) and slice them into rounds about 1/4 inch thick. Bring 3 quarts of water to a boil then add 2 teaspoons salt and the turnips. Cover the pot and cook for 1 minute then drain.
    2. Melt 3 tablespoons of the butter in a soup pot with 1/2 cup water. Add the leeks, the blanched turnips, the thyme, and 1 teaspoon salt. Stew them, covered, over medium-low heat for 5 minutes, and then add the milk. Slowly heat it without bringing it to a boil, and cook, stirring occasionally, until the turnips are completely tender.
    3. Cool the soup briefly then purée it in a blender. If necessary, thin it with additional milk or water. Season to taste with salt, if needed, and freshly ground pepper.
    4. Sort through the turnip greens and remove any that are bruised or especially tough looking, and wash them. Melt the remaining 2 tablespoons of butter in a pan, add the turnip greens, and cook them over medium heat until they are tender, about 5 to 10 minutes. Season with salt and pepper. Remove the cooked greens to a cutting board and chop them, roughly or fine, as you prefer then add them to the soup and serve. Or garnish with fresh chopped thyme.

    Reprinted with permission from The Greens Cookbooks by Deborah Madison and Edward Espé Brown, © 1987 Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher

    Deborah Madison was the founding chef of Greens Restaurant in San Francisco, which has been in operation for more than two decades. She is the author of five cookbooks, including The Savory Way and Vegetarian Cooking for Everyone, both of which were awarded the Julia Child Book of the Year Vegetarian Cooking for Everyone received a James Beard Award as well. She wrote the vegetable chapter for the new Joy of Cooking and contributes to many magazines, including Food and Wine, Saveur, and Gourmet. In 1987 Deborah Madison was awarded the André Simon Memorial Prize and in 1994 the M.F.K. Fisher Mid-Career Award from Les Dames d'Escoffier. She lives in Santa Fe, New Mexico.

    Edward Espé Brown, who learned to cook at Tassajara Zen Mountain Center, is the author of the world-renowned Tassajara Bread Book, Tassajara Cooking, and The Tassajara Recipe Book.


    Mashed Sweet

    Potatoes & Turnips

    SERVES: 4 | PREP TIME: 30 min

    INGREDIENTS

    • 1 medium sweet potato, peeled and cut into 2″ pieces
    • 1 medium For You® Turnip , peeled and cut into 2″pieces
    • 1 T. canola oil
    • 1/2 C. diced For You® Onion
    • 1/4 C. finely diced Italian parsley
    • Salt and pepper to taste
    • 1/4 C. shredded reduced fat Swiss or Gruyére cheese

    DIRECTIONS

    1. In large pot, place steamer filled with potatoes and turnips. Add 2 cups water, cover and bring to boil. Steam until tender, about 15 minutes.
    2. Meanwhile, in small skillet, sauté onion and parsley over medium heat in oil for 5 minutes.
    3. In large bowl, place tender potatoes and turnips and mash with large fork. Stir in onion, parsley and oil from pan. Season mixture to taste with salt and pepper.
    4. Lightly coat baking dish with oil spray and add potato mixture, pressing down evenly.
    5. Top with cheese and broil for 2-3 minutes or until cheese is bubbly and lightly browned.

    Credit: American Institute for Cancer Research (AICR).

    Another twist on traditional mashed potatoes, comes Mashed Sweet Potatoes & Turnips. Featuring ForYou® turnips, these creamy mashed sweet potatoes and turnips are sure to be a hit.

    Mashed Turnips


    Roasted Garlic

    Need to keep the bad spirits at bay or just looking for a flavorful bite? Roast some garlic that will make every mouthful a charming delight!

    As I most recently have a little time, I was surfing on the web last week. Trying to find fresh, exciting thoughts, inspiring dishes that I have never tasted before, to astonish my loved ones with. Hunting for quite some time but couldn’t discover any interesting things. Just before I thought to give up on it, I stumbled on this yummy and easy treat simply by chance. The dessert looked so scrumptious on its snapshot, it required rapid action.

    It was not so difficult to imagine just how it’s created, how it tastes and how much my husband will probably enjoy it. Mind you, it is extremely simple to impress him in terms of cakes. Yes, I’m a lucky one. Or maybe he is.Anyways, I got into the page: Suncakemom and used the precise instuctions that were coupled with great graphics of the procedure. It just makes life much easier. I could suppose it is a bit of a inconvenience to shoot photos in the midst of baking in the kitchen because you typically have gross hands so that i genuinely appreciate the time and energy she put in to make this post .

    That being said I’m encouraged presenting my own, personal recipes in a similar way. Thanks for the thought.

    I had been tweaking the main formula create it for the taste of my loved ones. I have to say that it was an incredible success. They enjoyed the flavour, the structure and loved getting a delicacy like this during a lively week. They quite simply asked for more, many more. Hence the next occasion I’m not going to make the same mistake. I’m gonna multiply the amount to make them delighted.

    Place garlic into a baking tray. We can bake the whole head or individual cloves. The cloves need less time and moisture during baking so it’s advisable throw it in with roasts that release moisture. The top of the garlic head doesn’t need to be cut off, in fact if we don’t like strong garlic smell all over the place, it’s better not to.


    Turnip and Leek Blue Cheese Gratin

    • Author: Tessa
    • Prep Time: 55 mins
    • Cook Time: 30 mins
    • Total Time: 1 hour 25 mins
    • Yield: 4 servings 1 x

    Description

    Turnips and leeks tend to be light, silky, and sophisticated as is, but they’re even better baked in creamy blue cheese béchamel. The unique gratin easily serves as a vegetarian main with just a simple green side salad.

    Ingredients

    Blue cheese béchamel

    • 1 C whole milk
    • 2 thyme sprigs
    • A few whole peppercorns
    • 1 garlic clove, peeled and smashed
    • 2 thin slices yellow or white onion, or shallot
    • 2 T butter
    • Scant 2 T all-purpose flour
    • 2 oz . (weight) gorgonzola cheese, crumbled
    • 1/4 C heavy cream
    • Ground or grated nutmeg (optional)
    • Sea or kosher salt

    Gratin assembly

    • 1 clove garlic, peeled and halved crosswise
    • 1 t butter
    • 3 large leeks, white and barely green parts, sliced into 1/4 ” rounds and rinsed
    • 1 1/2 pounds (about 2 medium) turnips, peeled, quartered lengthwise, and sliced 1/4″ thick
    • 4 thyme sprigs
    • Sea or kosher salt
    • White pepper

    Instructions

    Blue cheese béchamel

    1. Gradually heat milk with thyme, peppercorns, garlic, and onion in a small saucepan until just simmering. Turn off heat and strain milk into a liquid measuring cup. In a medium saucepan, melt butter over medium, then add flour and stir 3 to 5 minutes, moving on to the next step if the mixture begins to darken. Reduce heat to medium low and whisk while adding warm milk. Once combined, increase heat gradually until sauce simmers, then maintain a simmer and stir almost constantly until thickened, 5 to 10 minutes. Off heat, whisk in gorgonzola until nearly melted, then stir in cream. Season with a pinch of ground or grated nutmeg and salt and pepper to taste. Cover or otherwise keep warm while assembling the gratin.

    Gratin assembly

    1. Preheat oven to 375 (F). Set a medium pot of water over high heat. Meanwhile, rub a 2 qt. gratin or baking dish with the cut surface of the garlic clove, then grease with butter.
    2. When water boils, add a generous pinch of salt, then the leeks. Keep heat on high as the leeks cook for 2 minutes, then remove to a colander set over a dish towel. Place turnips in boiling water and cook 4 minutes, moving leeks to a small bowl in the meantime. Drain turnips in the colander. Make a layer of half the turnips followed by half the leeks and all the thyme sprigs in the prepared dish, then sprinkle with salt and pepper. Layer remaining turnips and leeks over the top, followed by more salt and pepper. Pour béchamel over the vegetables to cover, then gently shake the pan to work sauce down into the vegetable layers.
    3. Bake 30 minutes just above the center rack in the oven. If desired, run under the broiler for a couple minutes to achieve golden spots on top. Cool 5 minutes before serving. Gratin can be assembled a day ahead without baking, and leftovers keep well in the refrigerator almost a week.

    Notes

    Nutrition: vegetarian. To make gluten free, use GF thickener in place of flour in the roux (I haven’t tested one) or use warm cream in place of prepared béchamel. Instead of mixing blue cheese into cream, sprinkle it over vegetables, then add the cream.

    Did you make this recipe?

    Note: This page contains affiliate links. It does NOT contain sponsored content. Affiliate links (to products I recommend, on Amazon) offset my ingredient and website maintenance costs, so I can keep bringing you pungent recipes like this one. Thanks!



Comments:

  1. Usama

    I think, that you are not right. I can defend the position.

  2. Clinton

    I read it, but did not understand anything. Too clever for me.



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