I harvested again 6 home-grown turnips & used them to make this lovely soup. Just check it out for yourself:
I used the green & white part of the leek & that is why, my soup is green instead of white. I didn’t want to use vegan cream in here & that is why! First, you can taste the sharpness of our home-grown turnips & then you can taste the leek in this lovely soup & that is what you want. Maybe, if you use store-bought turnips, you must use a bit more because home-grown has that sharp pungent flavor or you must add some wild leeks, but not too much!
Recipe: For 3-4 medium bowls of soup
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 fact 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
- 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.
- 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 …♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!