- 2 pounds turnips, diced
- 1 pound russet potatoes, diced
- 2 large leeks, thoroughly cleaned and thinly sliced
- 2 garlic cloves, minced
- 1 yellow onion, chopped
- 2 quarts vegetable stock
- 1 tablespoon fresh parsley, finely chopped
- Olive oil
- Salt and pepper
In a large pot, heat a few tablespoons of olive oil and cook the onion and leeks until tender. Add in the garlic and cook for an additional 30 seconds. Then add in the turnips, potatoes, and stock. Bring the mix to a boil, then simmer, covered, for about 45 minutes.
Blend the soup either with an immersion blender, or in a blender in batches, then return to the pot. Stir in the chopped parsley and season with salt and pepper.