| Prep: 20 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 15g | 6g | 40g |
| sugars | fibre | protein | salt |
| 10g | 7g | 6g | 0.69g |
Whenever someone asks me about my favorite vegetarian dishes, the Prairie Turnip and Leek Soup always makes my list. Inspired by the earthy flavors of northern Spain and my Caribbean roots, this sumptuous bowl of rich, flavorsome soup is a product of my culinary exploration and love of unique combinations.
Remembering My Roots
As a little girl with Spanish and Cuban roots, I was surrounded by cuisines and flavors that were both vibrant and comforting. The traditional snow-white gazpacho of Andalusía and the hearty black bean soup of my Cuban grandmother inspired this fusion. This Prairie Turnip and Leek Soup shares their sentiment of comfort and home, but with a healthful twist, while the addition of the prairie turnips pays homage to Native American culinary tradition. This is a dish that encapsulates a journey, a blend of my own heritage, and a nod to the diverse palates that inspire me.
Health in a Bowl
Not only does this soup showcase an unforgettable amalgamation of flavors; it also packs a punch when it comes to health benefits. Leeks, a mild relative of the onion, have been linked to improved cardiovascular health and provide a good source of fiber. Prairie turnips, also known as Pediomelum esculentum, are a powerhouse of nutrients, especially protein, and have a long history of use by Indigenous peoples of North America. Combined with the antioxidant-rich apples, the immunity-boosting garlic, and the digestion-supporting butternut squash, this soup is a symphony of health in every spoonful.
Cooking this soup always takes me back to my passionate flamenco classes. As I sauté the leeks and the aroma fills my kitchen, it’s akin to the crescendo of a brilliantly composed dance. The way the turnips and leeks come together feels like a beautifully choreographed Paso Doble. And the cream and spices? They’re the finishing pose; the final flourish of a dance well-executed.
A Perfect Pair
Pair this Prairie Turnip and Leek soup with a crusty whole grain bread for a deeply satisfying meal. Inspired by traditional Spanish sopas de ajo, this combination will warm your soul on a chilly evening. Alternatively, serve it as a preamble to a main dish. A spread of my beloved tapas, like patatas bravas and gambas al ajillo, with this soup as the first course, makes for a perfectly balanced, wholly satisfying dinner.
Just as dance transcends boundaries, so too can cuisine. And in every bowl of Prairie Turnip and Leek soup, you’ll taste the flavors of the world, season to perfection, and brimming over with love, health, and warmth.
What You’ll Need
- 6 cups vegetable stock
- 2 cups prairie turnips, peeled and chopped
- 3 leeks, washed and chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup butternut squash, peeled and chopped
- 2 apples, peeled and chopped
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
- Parsley, for garnish
Method
Step One
In a large pot, heat the olive oil over medium heat. Add the leeks and garlic, sautéing until they become soft and fragrant. This will take around 5 minutes.
Step Two
Add the prairie turnips, butternut squash and apples to the pot. Continue to cook for another 5 minutes, stirring frequently.
Step Three
Pour the vegetable stock into the pot and add the dried thyme, salt, and black pepper. Stir well to combine.
Step Four
Bring the soup to a boil. Reduce the heat to low and let it simmer until the turnips and squash are tender. This should take around 20-30 minutes.
Step Five
Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and puree it in batches. If you use a blender, be sure to return the soup to the pot once it is pureed.
Step Six
Stir in the heavy cream and adjust seasoning if needed.
Step Seven
Serve the soup hot, garnished with chopped parsley. Enjoy your Prairie Turnip and Leek Soup!
