Don’t let the turnips get spoiled in the fridge. This vegetable, rich in magnesium and potassium, is an excellent choice for those on a healthy diet who are trying to slim down due to a low caloric count. Mixing up a few vegetables like carrots, leeks, and celery allows to create this delicious soup. This recipe is especially handy during cold season. If you eat a plate of this hearty hot soup with a generous sprinkle of lemon juice, you will not catch cold easily. Turnip is claimed to have antimicrobial properties. Give it a try, you will enjoy the taste.
Prepare all vegetables (wash, peel if needed, cut) before you start cooking. When everything is ready to use, cooking this soup will be very simple.
Cut the root off the leeks. Wash very well, running water over the green parts. Open the greens and wash inside part, closer to the white area. Most of the time the earth gets stuck in those hidden areas. When washed, chop the leeks.
Wash, peel, if needed, and chop all other vegetables (carrot, celery, garlic, turnips, tomato, parsley).
- 2 Tbsp cooking oil
- 1 leek (entire, with white and green parts)
- 1/2 tsp salt
- 1/2 tsp garlic powder or 2 cloves fresh minced garlic
- 1/4 cup tomato sauce (pasta sauce). Can be substituted by 1 Tbsp tomato paste.
- 1 medium carrot, cut into pieces
- 3 celery stalks
- 2 turnips, cut into medium pieces
- 2 cups chicken broth
- 2 cups water
- handful of parsley
- 1 Tbsp soy sauce
- 1/2 lemon (juice only)
- In a medium pot heat the oil to frying temperature (do not overheat)
- Add the leeks and salt. Stir-fry for 2-3 minutes over medium heat. Salt allows the leeks to soften faster.
- Sprinkle garlic powder (or add fresh minced garlic)
- Add carrots and celery and cook while stirring for additional 2-3 minutes, let the juices from the vegetables release.
- Add tomato sauce (or paste) and cook for additional 7 minutes until the moment the vegetables start sticking to the pot.
- Pour chicken broth and water
- Bring to a boil
- Adjust salt to your taste
- Add chopped turnips and simmer for 20 minutes until vegetables are soft. Turnips should not be too soft. They should remain a bit crunchy.
- Put parsley in the pot.
- To burst soup’s flavor, add soy sauce and lemon juice when it’s completely cooked.
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