Introduction: Turnip Leek Marriage
I harvested 6 home-grown turnips & used them to make this lovely soup. MMM!
I made an easy gluten-free vegan lovely Seasonal soup!
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Gather Your Ingredients!
6 medium home-grown turnips, (1 cup + 1/2 cup) cleaned, peeled & cut up into bite-sized chunks (pushed into the cups when peeled, cleaned & cut up)
1 medium leek, washed, cleaned, pad dry, the green & white part used, cut up into rings
1 small wild leek (only the white parts used here)
2 fat cloves of garlic, peeled & chopped
1 liter of vegan gluten-free hot stock
15 grins of black pepper
5 grins of ground pink salt
a fruity extra virgin olive oil
Step 2: Make the Soup.
Take a fitted soup cooking pot & add some drizzles of that fruity evoo. Heat up on medium heat. When hot, add chopped garlic, wild leek & leek rings. Stir often & fry for about 8 minutes. Now, add chopped turnips & season with back pepper & some pink salt, but not too much, stirring often. Fry for about 5 minutes more & then, add the hot stock. Turn the heat up & boil your soup until your turnips are tender. This took me about 10-15 minutes. Taste. My turnips pieces were cooked through & I added about 5 grins of black pepper.
Step 3: Blend the Soup & Eat! :)
Mix your soup with an immersion blender & ladle your soup into lovely soup bowls. Enjoy just like that or with some good bread on the side. Eat with a big smile on your face! MMM,…
You can find this tasty recipe also on my blog: http://sophiesfoodiefiles.wordpress.com/2016/06/03/turnip-leek-soup/