Turnip and Leek Soup
This is my favorite low carb version of a creamy potato soup. The turnips, onions, and leeks create the perfect vegetable medley. The only spices it needs are salt, pepper, and a grate of nutmeg. Easy to make and super healthy! Pairs great with my Rosemary Pepper Crackers and Mushroom Beef recipe.
Turnip and Leek Soup
Vegetables come in a variety of shapes and sizes making it hard to give exacts. If you're using large turnips, just add less overall or add more broth to cover. This recipe turns out great a variety of ways, just make sure you add enough turnips, they give this recipe a thick, creamy texture. And you can add the coconut milk to taste. Or leave it out completely. This recipe is great either way.
Ingredients
- 2 Leeks. white bulb ends
- 1 Onion
- 5 Celery Stalks
- 4-6 Turnips
- 4 Tbsp Butter
- 6-8 Cups Chicken Broth
- 1/4-1/2 Cup Coconut Milk
- ~1/2 Tsp Salt
- ~2 Tsp Fresh Pepper
- ~1/4 Tsp Fresh Nutmeg
Instructions
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Prepare ingredients. Two leeks, bulbs cut off with a few hard layers removed so just the white part remains. Cut into half and slice into half moons. Also chop one white onion and five celery stalks. You can leave the leaves on, they add flavor.
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Heat pan. Add butter and slightly brown.
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Add leeks, onions, and celery.
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Once cooked down and somewhat browned around the edges, add peeled and chopped turnips.
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Cover vegetables with chicken or vegetable broth. Bring to low boil and cook turnips until soft.
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Add coconut milk and blend. Pour back into pot and add seasonings. Salt and pepper to taste with a grate or two of nutmeg.
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Top with parsley and pair with mushroom beef or rosemary crackers!
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