Recipes–Vegetable Soup With Leeks, Turnips, And Beet Greens

There is an infinite variety of vegetable soups; and most can be made with what is in the back of the refrigerator.  This particular soup is especially good because of the fresh, organic ingredients.  At a farmers’ market I bought thin baby carrots, leeks, beet tops, and turnips – all fresh and recently harvested.  This makes a big difference.  Supermarket carrots often have a strong, medicinal taste; turnips can be dry and tasteless, and beets which are old take forever to cook and their wilted greens also have little flavor.

In addition to these vegetables, I also added cabbage which always gives a sweet flavor.  The spices I chose – sage, rosemary, and thyme – are particularly complementary.


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Vegetable Soup with Leeks, Turnips, and Beet Greens

* 2 lg. turnips, peeled, cut into eighths

* 1/4 small cabbage, chopped

* 1 med. leek, cleaned well, chopped

* 5-6 small, thin organic carrots (farmers’ market variety best)

* 1 lg. bunch fresh beet tops, washed, chopped

* 2-3 cups water (approx.)

* 2 tsp.  thyme leaves

* 2 tsp. ground sage

* 2 tsp. rosemary

* 1/2 Tbsp. garlic flakes

* 3-4 shakes hot pepper flakes

* 5-8 grindings whole peppercorns

* 2 Tbsp. olive oil

* 2 cubes vegetarian, low-sodium bouillon

* salt to taste

* 1/4-1/2 cup freshly grated parmesan cheese

- Place all the ingredients in a large pot with water (enough to cover veggies)

- Bring to a boil, then reduce to simmer

- Cook for approximately 15 minutes or until veggies are tender

- Serve in bowls and sprinkle with grated cheese.