About this recipe:Great for winter and fall, leeks are high in vitamin B6, folate, iron and vitamin C. A good immune booster for the colder months!
1 turnip, trimmed, peeled and diced
1 vegetable stock cube
1 tablespoon vegetable stock granules
6 celery sticks, trimmed and chopped
6 leeks, trimmed and chopped
3 small onions, chopped
4 tablespoons chopped fresh tarragon
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Method Prep:10min › Cook:30min › Ready in:40min
Place water in a large saucepan, bring to the boil and add the turnip, stock cube and stock granules. Lower the heat and simmer for 10 minutes.
Add the celery, leeks and onions and simmer for a further 15 minutes.
Remove from the heat and allow to cool slightly. Add the tarragon, then blend in a food processor, with a hand-held blender, or simply mash a little with a wooden spoon or potato masher for the desired consistency.
Reheat, if using a food processor, then divide into warmed soup bowls and serve.
I didn't get to try very much of this, because, er...my blender leaked the whole thing onto the floor of my kitchen. Ugh. The small amount I did taste was nice, though the tarragon was really overpowering, I didn't really feel like the leek and turnip were the main flavours. I'd suggest using less, or using a different herb entirely. - 27 Jan 2012