Yummy, Leeks & Turnip Soup With Potatoes & Chard Recipe For Chilly Harlem Nights

With the weather getting abit chilly, the folks at Down To Earth Markets sent us this warm, nourishing and tasty vegan soup recipe packed with winter veggie goodness.

  • 3 tablespoons unsalted butter
  • 2 medium leeks, sliced thin
  • 1 teaspoon coarse salt
  • 4 garlic cloves, chopped
  • 1 bunch Swiss chard, trimmed
  • 1 tablespoon caraway seeds
  • 1 pound white turnips, cut into ¾ “ pieces
  • 1 pound small red potatoes, cut in 1” pieces
  • Fresh black pepper


1. In a large saucepan over medium heat, melt the butter. Add the leeks, season with a little salt, and sauté until soft, about 3 minutes. Add the garlic and caraway seeds and sauté for 1 more minute.

2. Add 6 cups of water, the turnips, and potatoes, and bring to a boil over high heat. Add the 1 tsp. of salt, reduce the heat to medium, and simmer, covered, until the vegetables are tender, about 10 to 15 minutes.

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3. Add the chard and simmer until wilted, 2-3 more minutes. Season with salt and pepper and serve immediately.

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