Potato Leek Turnip Soup

• large saucepan with lid
• wooden spoon

• 3 T butter
• 2 medium leeks (white and green parts), thinly sliced
• 1 t salt
• 4 cloves garlic, minced
• 1 T caraway seeds
• 6 c water or vegetable stock
• 1 pound small turnips, diced
• 1 pound small red potatoes, diced
• 1 bunch Swiss chard or turnip greens, chopped
• black pepper

Add garlic and caraway seeds, sauté 1 minute, then add water, turnips, and potatoes, increase heat to high, and bring to a boil. Stir in 1 t salt, lower heat, cover, and simmer 10-15 minutes, until turnips and potatoes are cooked.

Add chard and simmer 2-3 minutes, until wilted. Add pepper, taste, and adjust seasonings.

Adapted from Peter Berley and Melissa Clark’s Fresh Food Fast: Delicious, seasonal vegetarian meals in under an hour, in which it’s called "Leek and Turnip Soup with Potatoes and Chard."

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