Turnip & Leek Soup

In flavor and more importantly (to me) the appearance of leeks can transform whatever you include them in. I personally associate leeks to their usual partner in soup, potatoes! I would like to attempt making this sometime soon, hmmm. However, I didn't have any potatoes and was more in the mood for a simple, less processed soup.

I threw all the ingredients together and think it turned out well. I would use less lemon salt next time.

1/2 tsp olive oil
1 medium clove of garlic, finely chopped
1 carton No-Chicken Broth
1 turnip
5 button mushrooms
2 leeks
1 cup whole wheat pasta
1 pinch lemon salt
1 smidge turmeric (for color)
black pepper (to your liking)

1. Brown garlic, add broth and salt.
2. Add turnips, let them cook for about 5 minutes before adding the leeks.
3. Add pasta, in a separate pan quickly sauté a handful of leeks and mushrooms.
4. Combine all ingredients, serve when pasta is done.

How can anyone live without garlic?

 

I used 2 pinches and wish I had not.

The soup had more lemon flavoring than I had hoped for.

My father would be disappointed to have missed out on these.

 Reminds me of this.

Oh dear mushrooms, I have grown to like you.

I will assume this is because you are not out of a can.

The slight browning is just what I wanted! Beautiful!

One bowl for me.

One bowl for my sister.