Slow cooker leek and turnip soup

Slow cooker leek and turnip soup


1 person made this

About this recipe: 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.


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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