Slow cooker leek and turnip soup

    5 hours 10 min

    This lovely slow cooker leek and turnip soup is ever so easy to make and a great vegetarian winter soup option. Serve with warm crusty bread.

    3 people made this

    Serves: 6 

    • 2 tablespoons butter
    • 1 medium onion, chopped
    • 2 cloves garlic, minced
    • 2 sticks celery, chopped
    • 100ml white wine
    • 6 turnips, peeled and diced
    • 4 leeks, sliced
    • 1L vegetable stock
    • 1/2 teaspoon cayenne pepper
    • 1 pinch ground nutmeg
    • salt and pepper, to taste
    • chopped fresh chives, to taste
    • soured cream, to taste

    Prep:10min  ›  Cook:5hr  ›  Ready in:5hr10min 

    1. Preheat the slow cooker to Auto or Low setting.
    2. In a frying pan over a medium heat, melt the butter and add the onion, garlic and celery. Cook and stir until soft then pour in the wine. Cook for 3 to 4 minutes until fragrant. Transfer to the slow cooker.
    3. Into the slow cooker, add the turnips, leeks, stock, cayenne, nutmeg and seasoning and cover and cook for 4 to 5 hours, until all of the vegetables are soft and tender. At this stage, either leave the soup chunky or purée using a hand held liquidiser. To serve, ladle into warm bowls and garnish with a dollop of soured cream and some chopped fresh chives.

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