Turnip and Leek Soup

Updated: Oct 12, 2018


The leaves are turning and there is the slightest of chill in the air.  We're ready to start thinking about soup again...

The soup can be made a day ahead of time.  Just leave the rice out.  About 30 minutes before serving, bring soup to almost a boil, add rice and then simmer for 20-30 minutes until the rice is tender.



Adapted from the New York Times

  • 2 tablespoons extra virgin olive oil

  • 3 large leeks, white and green parts, cleaned and sliced

  • 3/4 pound turnips, cut in 1/2-inch dice

  • 2 garlic cloves, minced

  • 2 quarts vegetable stock or chicken stock

  • Salt to taste

  • 1 bay leaf

  • ½ cup rice, preferably arborio

  • Freshly ground pepper

  • 2 tablespoons chopped fresh parsley

  • Splash of lemon juice, or 1 Tbsp of preserved lemons

  • Freshly grated Parmesan for serving (optional)

  • Garlic croutons for serving (optional)


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


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