Root vegetables combined with the lovely flavor of leeks and Swiss chard make a healthy soup.
|Directions||Melt butter over medium heat, add leeks and a dash of salt, and sauté about 3 minutes, until soft.
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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