Wednesday, 24 August 2016

Leek Carrot Turnip and Celery Soup

Another famous winter soup, Leek Carrot Turnip and Celery soup. Its simple and healthy. Leeks are in excellent source of vitamin K, it has manganese, vitamin B6, copper, iron, vitamin C, Vitamin A and Omega fatty acids. Turnips provide a high amount of nutrients for a low amount of calories. The leafy greens in the turnip are also edible and are excellent source of vitamins and minerals. The benefits of celery begin with it being an excellent source of antioxidants and beneficial enzymes, vitamins and minerals too. I know you all knew health benefits of carrot so not mentioning here. So try to include these vegetables in your diet. Here is soup recipe for you all to try.

  • Butter 1 tbsp
  • Olive oil 2 tbsp
  • Leeks 1 cup, cut
  • Turnip 1 peeled and coarsely chopped
  • Carrots 2 medium size, peeled and coarsely chopped
  • Ginger 1 small piece, chopped
  • Celery 1/2 cup chopped
  • Chicken Stock 2 to 3 cups
  • Salt 
  • Pepper 
  • Origano 1 tsp
  • Minced Parsley 1 tsp

Heat a large sauce pan on medium heat, add butter and 2 tbsp of olive oil. Add the leeks, carrots and ginger and saute well. Cover and cook for 5 minutes on low medium flame. Stir in-between. Add chopped turnips, celery, salt and pepper saute well. Cover and cook another 6 to 8 minutes. Add the chicken stock and mix well, cover partially and cook for 15 to 20 minutes. Check the seasoning if need add accordingly. Add origano and combine well. Puree the soup with a hand blender. Sprinkle chopped parsley and serve. 

NB: Chicken stock has salt in it so please take care while adding salt. Enjoy cooking.

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