How to Make Leek and Turnip Soup | soup recipe | vegetable soup

How to Make Leek and Turnip Soup | soup recipe | vegetable soup

and these are actually in the Cabbage family so they’re root vegetable in the Cabbage family they’ve got a nice purple top and then they’re white on the bottom and they behave sort of similarly to radishes so it’s really easy to eat them raw or to just cut them up and put them in a salad but today I have another really quick and easy way that you can put these together in a really nice soup or puree where we’re actually using leaks in addition to the turnips and leaks are such a nice compliment to turnips because they’re nice and sweet they’re very subtle they’re in the onion family but they’re just a little bit more subtle than your regular classic style onion so I am going to cut up the leak first and I’ve already washed this and then in order to wash it it’s easiest to just cut it lengthwise here about halfway through and the thing about leaks is they collect a lot of dirt on the inside you can see a little bit there at the top sometimes they this is a fairly clean leak but a lot of times there’s a big collection of dirt inside here and you just want to make sure you get that out otherwise you’ll have a little bit little bit more grit in your soup than you would like so do a nice rinse get that water in through the layers and just keep opening it up and that usually does a pretty decent job of getting that leaf nice and clean and ready to use just going to cut it in half and then I’m just going to cut it in strips and we’re going to be sautéing and pureeing so we don’t need to be too picky about how we’re cutting it up doesn’t have to be in too small a chunks it can be a little bit larger so we’ve got our leaks quick and easy chop and then our turnips so when you have nice small turnips that come your way and you see these most often in the fall or in the cooler months um then you can actually go ahead and just use the whole thing with its skin on if it’s it’s a little bit larger then the skin sometimes get gets a little bit bitter so you might want to just go ahead and peel the skin off and I’ve already prepped a few here where I’ve peeled the skin off and then you’re left with just the nice tender flash also if you have the larger turnips and you’re concerned about that bitterness an easy way to handle that is just to cut it into little rounds after you’ve peeled it and blanch it in salty water for about a minute so again we’re just going to CHP it chop this into chunks and what we’re going to do with this is sauté it so I’m going to chop it in sort of small chunks just to help facilitate quicker cooking turnips are actually really good for digestion so eating in their raw form they actually can be a digestive Aid you could also just chop these into Little Match sticks and just use them in some kind of a dip on a veggie platter so now I’m going to saut these things together in a saut pan with a little bit of olive oil or grape seed oil okay so you want to pour a little bit of either grape seed oil or olive oil or sunflower oil into the pan and then we’re just going to transfer going to transfer over our turnips and leaks and it’s okay to put them all in at the same time the goal is to make this nice and easy and then you just want to get those moving around in the pan get them well coated with oil and then you’re going to let these sauté until the turnips start to get nice and soft and you get a little bit of caramelization on the leaks so now you’re just going to transfer the turnip and leak mixture into either a blender this is a Vitamix or a food processor works just fine you could also use an immersion blender for this this if you didn’t have a very powerful blender and I’m just using some mushroom broth you could use regular vegetable broth you can also use just plain water and use your own seasonings so pouring in some vegetable broth I’m also going to add some coarse salt just any kind of sea salt is fine and a pinch of fine a little bit more broth and then we’re just going to blend then you’re just going to take and pour this you might want to reheat this Vitamix uh actually Heats it as it’s blending but if you don’t have that feature then you might want to just heat this in a saucepan and then it’s ready to serve and I might garnish this with a little bit of parsley or might just take a little bit of time it would be great if you had some fresh time just G to garnish that a little bit on the top so it’s a really simple soup to make you could also do it a little bit thicker and it would be a puree so that would be nice to serve like a piece of fish or some kind of a protein on but it’s perfect just as it is too two ingredients a little bit of broth very simple

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