Leek and Turnip Soup With Kale and Walnut Garnish

Name: Leek and Turnip Soup With Kale and Walnut Garnish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 medium onion, chopped; 1 to 2 garlic cloves, minced (to taste, optional); 1 1/2 pounds leeks (4 medium), white and light green part only, sliced; 1 pound turnips, peeled and cut in wedges; 1/4 pound potatoes, peeled and diced, or 1/4 cup medium grain rice; 6 cups water or vegetable stock; 1 bay leaf; Salt and freshly ground pepper; 6 ounces curly kale, stemmed and washed; 1 tablespoon walnut oil; ⅓ cup (1 1/2 ounces) toasted walnuts, chopped

Servings: persons

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 to 2 garlic cloves, minced (to taste, optional)
1 1/2 pounds leeks (4 medium), white and light green part only, sliced
1 pound turnips, peeled and cut in wedges
1/4 pound potatoes, peeled and diced, or 1/4 cup medium grain rice
6 cups water or vegetable stock
1 bay leaf
Salt and freshly ground pepper
6 ounces curly kale, stemmed and washed
1 tablespoon walnut oil
⅓ cup (1 1/2 ounces) toasted walnuts, chopped

1
Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion.
2
Cook, stirring, until tender, 4 to 5 minutes.
3
Add the leeks and continue to cook, stirring, until they begin to soften, about 3 minutes.
4
Stir in the garlic and cook, stirring, until the garlic smells fragrant, 30 seconds to 1 minute.
5
Add turnips, potatoes or rice, water or stock, bay leaf, and salt, and bring to a boil.
6
Reduce the heat, cover and simmer 45 minutes to an hour.
7
The turnips should be very tender.
8
Remove the bay leaf.
9
While the soup is simmering, blanch the kale in boiling salted water just until tender, 1 1/2 to 2 minutes, or steam for about 3 minutes.
10
Transfer to a bowl of cold water, drain and squeeze out excess water.
11
Place the squeezed bunch of kale on your cutting board and slice into thin slivers.
12
Toss with the walnut oil.
13
Using a hand blender, or in batches in a regular blender, puree the soup.
14
If using a regular blender fill only half way and cover the top with a towel pulled down tight, rather than using the lid, because hot soup will jump and push the top off if the blender is closed airtight.
15
Strain and return to the pot (turnips are fibrous and the soup will have a better texture if you strain it).
16
Return to the pot and heat through, stirring.
17
Season to taste with salt and pepper.
18
Ladle into bowls and top with a spoonful of greens and sprinkling of walnuts.

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 medium onion, chopped, 1 to 2 garlic cloves, minced (to taste, optional), 1 1/2 pounds leeks (4 medium), white and light green part only, sliced, and more.

Yes, Leek and Turnip Soup With Kale and Walnut Garnish falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!