Perfect for meal prep, this hearty soup from At Home with Kim Vallee is a great recipe to have in your back pocket.
Full of fresh flavours and natural goodness, it’s so simple to make and - best of all - you can make it zero-waste.
Just keep the turnip’s leafy greens for this delicious pasta dish, and while you’re cooking, hold onto the other veg peel and trimmings to make your own veggie stock - remember to only add the hard turnip stalks for a couple of minutes at the end so the stock doesn’t taste too bitter.
Happy cooking!
Overview:
Prep time: 10 minutes
Cook time: 40 minutes
Serves: 4 people
Ingredients:
2 tbsp butter
3 tbsp olive oil
3 leeks, chopped
7 carrots, peeled & chopped
3 celery stalks, chopped
3 turnips, peeled & chopped
Salt & pepper, to taste
1 tsp oregano or thyme
700ml chicken stock
Instructions:
In a large pot, heat the butter and 2 tablespoons of oil on a low-medium heat.
Add the leeks, carrots and celery. Cover and cook for 5 minutes, stirring occasionally.
Add the turnips, seasoning and herbs. Stir well then add a dash more olive oil.
Cover and cook for 12 minutes, letting the vegetables sweat.
Add the stock, bring to a simmer and cook for 15 minutes.
Put in a blender and blend until it reaches your preferred consistency.
Serve hot with your favourite crusty bread.
Storage tips
Once fully cool, store leftovers in the fridge for up to 3 days.
To help it last longer, store in the freezer for up to 2 months.