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+ servings

Turnip Leek Soup

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: dinner, Side Dish, Soup
Cuisine: American
Servings: 4 bowls


  • 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!