This recipe was created in partnership with The Local Love Project.
This flavorful vegetable soup makes a delicious meal on any night of the week easy. In under an hour, you can have this tasty soup on the table as your main course and leftovers make for a quick satisfying lunch. Use what you have, if you don’t have turnips, no problem — swap in carrots or whatever root veggies you have in your fridge. Make this recipe vegetarian by substituting vegetable broth for chicken broth.
Ingredients
- 2 tablespoons olive oil
- 2 medium leeks, sliced thin, washed. *See chefs note
- 2 cloves garlic, finely chopped
- 3 potatoes, peeled, and cut into 1/2-inch pieces
- 1 red bell pepper, seeded, chopped
- 1 large turnip, peeled and cut into 1/2-inch pieces
- 4 cups low-sodium chicken or vegetable broth
- 1 teaspoon fine sea salt
- 2 tablespoons chopped fresh parsley, or other fresh herbs
Preparation
Heat a large saucepot over medium-high heat until hot then add oil, leeks and garlic and cook until soft, 5 minutes.
Stir in potatoes, bell pepper, turnip, broth and 2 cups water and salt.
Bring to a boil over high heat. Reduce heat to medium-low, cover and cook until potatoes are tender, about 20 minutes.
Stir in parsley before serving. Taste for seasonings. Add more salt as needed.
This can be served chunky as is or if you prefer pureed, carefully blend soup in a blender or use a handheld immersion blender.
Store in refrigerator for up to 6 days.
About this recipe
Chef note:
Since leeks grow from under the ground they can be very dirty
- Thoroughly rinse your leeks and pat dry with a paper towel.
- With a sharp knife, remove the dark green leaf end and save for making broth.
- Thinly slice the white part of leek into rings and discard the root end.
- Submerge the sliced leeks in a bowl of cold water to remove any sand or dirty.
Drain and rinse once more to wash away any dirt or sand
