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Leek and turnip soup recipe

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!


Prep time: 10 minutes

Cook time: 40 minutes

Serves: 4 people


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


  1. In a large pot, heat the butter and 2 tablespoons of oil on a low-medium heat.

  2. Add the leeks, carrots and celery. Cover and cook for 5 minutes, stirring occasionally.

  3. Add the turnips, seasoning and herbs. Stir well then add a dash more olive oil.

  4. Cover and cook for 12 minutes, letting the vegetables sweat.

  5. Add the stock, bring to a simmer and cook for 15 minutes.

  6. Put in a blender and blend until it reaches your preferred consistency.

  7. 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.


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