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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 131.2
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 112.2 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 5.1 g
  • Protein: 4.1 g

View full nutritional breakdown of Turnip and Leek Soup calories by ingredient
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Turnip and Leek Soup

Submitted by: DECLANSMAMA

Introduction

Taken from You Are What You Eat Cookbook Taken from You Are What You Eat Cookbook
Number of Servings: 4

Ingredients

    1 turnip, trimmed, peeled and diced
    2 tsp vegetable bouillon
    6 celery stalks, trimmed and roughly chopped
    6 leeks, washed, trimmed and chopped
    1 large onion, peeled and chopped
    4 tbsp chopped fresh tarragon or 2 tbsp dried tarragon

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Directions

Place 3 cups of water in a large saucepaun, bring to a boil and add the turnip and bouillon. Lower the heat and simmer for 10 minutes.

Add the celery, leeks, and onions and simmer for 15 minutes.

Remove from the heat and allow to cool, add the tarragon, then blend in a food processor or with a hand held blender to your desire consistency.

Reheat, divide between warmed soup bowls and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user DECLANSMAMA.






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Member Ratings For This Recipe

  • I adapted this for my crock-pot, which meant chopping the veggies and dumping them in with 2 cups of salt-free vegetable broth and 2 cups of water. I also added fresh mushrooms. I like low-salt soups, and my family and I enjoyed this one. - 12/18/10

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  • I normally love vegetarian dishes. But the taste of this soup was very bad. I will not make it again. Luckily it's vegetarian so I can throw it in my compost bin. - 8/25/10

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  • This was great! And it's made out of stuff I always have around. - 3/31/10

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