Turnip Leek Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy blended soup of tender turnips and leeks with vegetable broth, finished with thyme and a touch of white wine. Light and elegant, it works as a first course or light main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 tablespoons vegan butter (or olive oil)
- 8 cups chopped hakurei turnips (about 4lbs)
- 3 medium leeks (halved and sliced (light green and white parts only))
- 32 ounces vegetable broth
- 1/2 cup dry white wine
- 2 teaspoons fresh thyme (plus more for garnish)
- salt & pepper (to taste)
- shredded parmesan for serving (optional, I like to use vegan parmesan)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 986mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1380mg
- Calcium
- 200mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 986MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.