Best 3 Leek And Turnip Soup With Kale And Walnut Garnish Recipes

Enjoy a warm and comforting bowl of Leek and Turnip Soup with Kale and Walnut Garnish. Prepared with a delightful combination of fresh leeks, turnips, and a splash of white wine, this soup is simmered in a flavorful vegetable broth. The addition of kale adds a vibrant green color and a boost of nutrients, while the walnuts provide a crunchy texture and a nutty flavor. Served with a garnish of chopped parsley, this satisfying soup is perfect for a cozy meal or a light lunch.

Our recipe collection also includes various other delicious dishes to tantalize your taste buds. Indulge in the classic flavors of Chicken and Stars Soup, featuring tender chicken, delicate stars pasta, and a rich broth. For a creamy and indulgent treat, try our Creamy Tomato Soup, made with fresh tomatoes, onions, and a touch of heavy cream. Or, delve into the aromatic depths of our Minestrone Soup, packed with a medley of vegetables, beans, and a flavorful broth. Each recipe is carefully crafted to ensure a satisfying and flavorful culinary experience.

Let's cook with our recipes!

KALE AND LEEK SOUP

Kale and Leek Soup image

Provided by Food Network

Time 1h

Yield 5 c (1.2 l)

Number Of Ingredients 5

Ingredients

1 (200 g) large leek, cleaned, sliced ¼-inch-(.6 cm) thick
2 teaspoons olive oil
6 cups (335 g) fresh kale, chopped, stems removed
4 cups (960 ml) vegetable or chicken broth
Salt and pepper, to taste

Steps:

1.Sauté leek in olive oil until soft. Add kale and cook until wilted. 2.Add broth and cook for 30 minutes on low heat and let cool for 10-15 minutes or until temperature reaches 120°F (65°C). 3.Place soup into the Vitamix container and secure lid. 4.Select Variable 1. 5.Turn machine on and slowly increase speed to Variable 10, then to High. 6.Blend for 45 seconds until smooth. 7.Pour mixture back into pot and heat for 10 minutes, or just until it begins to simmer. Season to taste with salt and pepper.

CREAMY LEEK AND TURNIP SOUP

Creamy Leek and Turnip Soup image

Make and share this Creamy Leek and Turnip Soup recipe from Food.com.

Provided by Alia55

Categories Low Protein

Time 40m

Yield 5 cups

Number Of Ingredients 8

Ingredients

1 1/2 teaspoons vegetable oil
1 cup leek, sliced
2 tablespoons onions, chopped
3 cups chicken stock
2 cups turnips, peeled and diced
salt
pepper
1 cup light cream

Steps:

In a heavy saucepan, heat oil; cook leeks and onions until soft.
Add stock and turnip.
Simmer until turnip is tender.
Blend until smooth in food processor or blender.
Add salt and pepper to taste.
Add cream
Heat gently 5 to 10 minutes.
Garnish each serving with freshly grated apple and a sprinkle of nutmeg.

Nutrition Facts : Calories 184.5, Fat 12.5, SaturatedFat 6.4, Cholesterol 36, Sodium 263.6, Carbohydrate 13.1, Fiber 1.3, Sugar 5.2, Protein 5.7

LEEK, TURNIP AND RICE SOUP

Leek, Turnip and Rice Soup image

This simple, fragrant soup is delicious as thick vegetable soup, not puréed. It becomes a different soup altogether when you purée it, and I like both versions equally.

Provided by Martha Rose Shulman

Categories one pot, soups and stews, appetizer, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons extra virgin olive oil
4 large leeks, white and light green parts only, cleaned and sliced
1 pound turnips, cut in 1/2-inch dice
2 garlic cloves, minced
2 quarts vegetable stock, chicken stock or water
Salt to taste
1 bay leaf
1/2 cup rice, preferably arborio
Freshly ground pepper
2 tablespoons chopped fresh parsley
Freshly grated Parmesan for serving (optional)
Garlic croutons for serving (optional)

Steps:

Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the leeks. Cook, stirring often, until leeks are beginning to soften, about 3 minutes. Add the turnips and continue to cook, stirring often, until the turnips are translucent and the leeks thoroughly tender, about 5 minutes. Stir in the garlic and cook, stirring for about 30 seconds, until fragrant. Add the stock or water, salt, bay leaf and rice. Bring to a boil, reduce the heat to low, cover and simmer 30 minutes. Taste and adjust seasonings. If serving as is, add pepper, stir in the parsley and serve, over croutons if desired, passing Parmesan at the table for sprinkling.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 8 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 1664 milligrams, Sugar 9 grams

Tips:

Choose the right leeks: Look for leeks that are firm and have a bright green color. Avoid leeks that are wilted or have yellow or brown spots.
Wash the leeks thoroughly: Leeks can be quite dirty, so it's important to wash them thoroughly before using them. Cut off the root end and the dark green leaves, then slice the leeks in half lengthwise. Rinse the leeks under cold water, separating the layers to remove any dirt or grit.
Don't overcrowd the pot: When cooking the leeks, don't overcrowd the pot. This will prevent them from cooking evenly and may make the soup bitter.
Use a good quality vegetable broth: The vegetable broth is an important part of this soup, so it's important to use a good quality broth. You can use store-bought broth or make your own.
Season the soup to taste: Once the soup is cooked, season it to taste with salt and pepper. You can also add other spices, such as thyme, rosemary, or oregano.
Garnish the soup before serving: Before serving the soup, garnish it with chopped kale and walnuts. This will add a pop of color and flavor to the soup.

Conclusion:

This leek and turnip soup is a delicious and healthy way to warm up on a cold day. It's packed with vegetables and has a creamy, flavorful broth. The kale and walnut garnish adds a nice touch of texture and flavor. This soup is sure to be a hit with your family and friends.