Leek, Turnip and Rice Soup Recipe

Name: Leek, Turnip and Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 4 large leeks, white and light green parts only, cleaned and sliced; 1 pound turnips, cut in 1/2-inch dice; 2 garlic cloves, minced; 2 quarts vegetable stock, chicken stock or water; Salt to taste; 1 bay leaf; 1/2 cup rice, preferably arborio; Freshly ground pepper; 2 tablespoons chopped fresh parsley; Freshly grated Parmesan for serving; Garlic croutons for serving (optional)

Servings: persons

2 tablespoons extra virgin olive oil
4 large leeks, white and light green parts only, cleaned and sliced
1 pound turnips, cut in 1/2-inch dice
2 garlic cloves, minced
2 quarts vegetable stock, chicken stock or water
Salt to taste
1 bay leaf
1/2 cup rice, preferably arborio
Freshly ground pepper
2 tablespoons chopped fresh parsley
Freshly grated Parmesan for serving
Garlic croutons for serving (optional)

1
Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the leeks.
2
Cook, stirring often, until leeks are beginning to soften, about 3 minutes.
3
Add the turnips and continue to cook, stirring often, until the turnips are translucent and the leeks thoroughly tender, about 5 minutes.
4
Stir in the garlic and cook, stirring for about 30 seconds, until fragrant.
5
Add the stock or water, salt, bay leaf and rice.
6
Bring to a boil, reduce the heat to low, cover and simmer 30 minutes.
7
Taste and adjust seasonings.
8
If serving as is, add pepper, stir in the parsley and serve, over croutons if desired, passing Parmesan at the table for sprinkling.

309

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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: 2 tablespoons extra virgin olive oil, 4 large leeks, white and light green parts only, cleaned and sliced, 1 pound turnips, cut in 1/2-inch dice, 2 garlic cloves, minced, and more.

Yes, Leek, Turnip and Rice Soup 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!

Leek, Turnip and Rice Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions