Creamy Turnip and Leek Soup

2 Reviews
100% would make this recipe again

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Preparation : 15 min Cooking : 40 min
120 calories/serving

Ingredients

1 leeks, finely chopped 300 g
1 onions, finely chopped 200 g
2 turnips, cut into 1 cm pieces 340 g
1 tbsp butter, unsalted 14 g
1 tbsp canola oil 15 mL
3 cups chicken broth 750 mL
3/4 cup milk, partly skimmed, 2% 190 mL
salt [optional]
ground pepper to taste [optional]

Before you start

A blender or food processor will be very useful to pur?e the soup.

Method

  1. Prepare the vegetables: finely chop the leeks and onions; peel the turnips then cut them into 1 cm pieces.
  2. Heat the butter and oil in a saucepan. Add the chopped onions and leeks, cover, and cook over low heat about 10 min until softened.
  3. Add the turnips, broth, salt and pepper. Simmer, covered, about 25-30 min until the turnips are softened.
  4. Purée the soup in a blender or food processor. Pour in the milk then mix well. Serve.

Observations

This soup will keep up to 7 days in the refrigerator or up to 3 months in the freezer.

Nutrition Facts Table

per 1 serving (350 g)

Amount

% Daily Value

Calories

120

Fat

6 g

9 %

Saturated 2.1 g
+ Trans 0.2 g

11 %

Cholesterol

10 mg

Sodium

530 mg

22 %

Carbohydrate

16 g

5 %

Fibre

3 g

12 %

Sugars

8 g

Net Carbs

13 g

Protein

4 g

Vitamin A

15 %

Vitamin C

25 %

Calcium

11 %

Iron

7 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 2
Milk and Alternatives 0
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | Soups

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