Turnip Leek Soup
Servings: 4 bowls
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
Instructions
- 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!