Turnip Leek Soup
Turnip Leek Soup- made with just 6 simple ingredients, this creamy soup is comforting and packed full of flavor.
Are you guys ready for the most simple soup of all time? Seriously, you only need 6 ingredients to make it, not including the salt & pepper because they don’t really count in my book. However, I have had some readers argue that water counts as an ingredient so some of you might disagree with me on this one.
To be completely honest, I don’t have a lot of experience cooking with turnips. We never ate them growing up and for some reason I had pretty much zero desire to try them as an adult. Then we went to dinner at a friend’s house one night and she made us this leek and turnip soup that was incredibly delicious. Of course I had to ask her for the recipe and share it with you guys in case you’re like me and are new to the turnip world.
Turnip Leek Soup Ingredients
- Vegan Butter- The base of the recipe starts with vegan butter for a delicious, salty flavor. My favorite is Miyokos but any kind will work.
- Turnips- The first time I made this soup I used purple top turnips which I found to be a little too bitter for my palate. Because of that I recommend sticking with Hakurei turnips which are smaller and white in color. They tend to be more on the mild side and work perfectly in this soup.
- Leeks- Sautéing leeks in butter gives them a nice golden crust which adds so much depth. Definitely stick with leeks over onions, if possible.
- Vegetable Broth- Using a flavorful broth means a lot when you’re not using a ton of ingredients. My favorite is Better Than Bouillon.
- White Wine- I know white wine is not an ingredient all of us usually have on hand but it really works wonders for the flavor of the soup. The alcohol also cooks off as it boils so you don’t have to worry about it not being kid friendly. That said, I have made it without the wine and it’s still tasty, it’s just much better with wine.
- Thyme- Fresh thyme is best for optimum flavor so I highly recommend using that over dried. Plus having a little to use as a garnish makes it feel extra fancy to serve for guests.
How to Make Turnip Leek Soup
- Sauté the leeks in melted butter until golden. Add the turnips and thyme. Cook for 5 minutes.
- Pour in the broth and wine then bring to a boil. Cook until turnips are softened.
- Transfer the mixture to a blender. Blend until smooth and creamy.
- Pour back in the pot to reheat. Add salt & pepper to taste then serve with dairy-free parmesan and enjoy!
Whether you’re looking for a new soup to keep you warm or something different to serve at the holidays, this one is super simple to throw together and sure to leave and impression!
Looking for more seasonal soups?
- Butternut Squash and Sweet Potato Soup
- Roasted Acorn Squash and Apple Soup
- Cauliflower Potato and Leek Soup
- Butternut Squash and Pear Soup with Sage
Turnip Leek Soup
- 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
- In a large pot, melt the butter over medium heat. Add the leeks and cook until golden, about 5 minutes.
- 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.
- 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!