Creamed Turnip and Leek Soup
Easy, versatile, and delicious! This turnip and leek soup blends together to form a naturally creamy soup that is a perfect warm comfort food in the winter, or a refreshingly chilled soup in the summer!
The new spud is here! As I got further along on my low carb journey, I found myself not only becoming more creative with the foods I knew, but discovering some in ways I had never thought about. A big eye opener was the potato. Essentially, potatoes are a fairly neutral food, which is why they are usually served with butter, salt, seasoning, etc. Therefore, to replace this, one is looking as much, if not more, for texture than taste. I have found both the radish and turnip to be fantastic substitutes, and often unnoticed in the tester kitchen! For this soup, the turnip cooks down to the tender consistency of a potato, and when blended, creates a fabulous cream base, making the actually cream used here optional. A great way to get that hearty cream fix in a healthier way!
Some like it hot! Soup to me always suggests hot. A warm soup is just a basic comfort, from rainy days to the flu. While this soup is delicious hot, it also is surprisingly fantastic as a cold variety! It wasn’t until I grew a bit older that I developed a deep appreciation for a chilled soup. When the flavors are well blended and the texture smooth, these soups create a refreshing dish that pairs perfectly with a nice garden salad, embracing the fresh aspects of a summertime garden while cooling you off as well. Being chilled also creates a bit more of a firm base to hold fun garnishes, whether that be radishes, avocado, herbs or even jalapenos. Bonus-easy to make ahead of time and keep chilled for effortless hosting!
This recipe was created as a part of the Tour of the Market Challenge where I tried to create new recipes using seasonal produce. If you haven’t been following along, check out past tours here!
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Creamed Turnip and Leek Soup
Equipment
- Kitchen knife
- Vegetable Peeler
- Stock Pot with Lid
- Immersion blender
Ingredients
- 4 large Turnips
- 1 stalk Leeks
- 4 cloves Garlic
- 1 1/2-2 cups Stock
- 1/4 cup Heavy Whipping Cream (optional)
- 1 tbsp Butter
- 2 tbsp Olive Oil
- 1/2 tsp Crushed Red Pepper Flakes
- 1 tsp Italian Seasoning
- 1 sprig Fresh Thyme
- 1/2 tsp Sage
- 1/2 tsp Oregano
- 1/2 tsp Coarse Black Pepper
- 1/2 tsp Salt
- Fresh Chives (optional)
Instructions
- In stockpot, heat butter and add garlic, sautéing until slightly fragrant. Add olive oil.
- Trimming leeks into 1/4-1/2 inch pieces, discarding topmost green parts, and place in stockpot and fold until evenly coated. Place lid on pan and allow leeks to cook until tender.
- Peel turnips and slice into cubes. Add to stockpot along with stock, red pepper flakes, sage, oregano, thyme, Italian seasoning, salt and pepper. Return lid and allow to simmer until turnips are soft.
- Using immersion blender, blend until smooth. If using cream, add in and stir well. Adjust seasonings to taste.
- Serve immediately with fresh pepper and chopped chives. Enjoy!This soup is great served cold! Simply transfer to a dish and chill. Serve with any favorite garnishes from avocado to jalapeno!
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