Potato Leek Turnip Soup

Root vegetables combined with the lovely flavor of leeks and Swiss chard make a healthy soup.

Yield 4-6 servings
Time 30 minutes
  • 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
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.


Vegetarian cookbookAdapted 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."

Buy it: Amazon.com | Amazon.co.uk

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Soup Recipes     Vegan Recipes     Vegetarian Cookbooks