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Turnip, Potato, Leek Soup by

Tags: leek, hakureiturnip


4 tablespoons butter, or olive oil
Veggie box hakurei turnips, chopped
Veggie Box leeks, halved and sliced (light green and
white parts only)
3 pounds of potatoes
32 ounces vegetable broth
1/2 cup dry white wine
2 teaspoons fresh thyme, plus more for garnish
salt & pepper, to taste
shredded parmesan for serving, optional


In a large pot, melt the butter over medium heat.
Add the leeks and cook until golden, about 5
minutes. To the pot, add the turnips, potatoes, and
thyme then continue to cook for 5 more minutes.
Pour in the broth and wine (optional), and bring to a
boil. Reduce to a simmer and cook until turnips and
potatoes are softened, about 15 minutes. Remove
from heat and set aside.Transfer the soup to a
blender (or use an immersion blender in the pot)
and blend until smooth. Pour back into the pot to
reheat before serving. Taste test and add salt &
pepper, as desired. Serve warm garnished with
fresh thyme and enjoy

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