Dishing Up the Dirt

Turnip & Leek Soup

Before I get to this recipe I wanted to thank each and every one of you for your lovely comments on my last post. It’s amazing how great it feels to share personal struggles and have such positive feedback from folks. We aren’t so different after all. All of your comments touched my heart and I loved hearing some of the stories you shared with your own struggles with dyslexia or learning disabilities with yourself or family members. I’m in good company and it feels great. Keep fighting the good fight!

This week things are starting to feel a little crazy with the impending release of the Dishing up the Dirt book.  As a result, I’m going to keep the recipes easy and light. I’ve got a few fun posts lined up (a cookbook trailer will go live soon!) and more updates about my small book tour/events. Stay tuned for all of those things in the next week or so.

Anyhow, this simple turnip soup is a great recipe to turn to if you’re short on time or just feeling lazy. With minimal ingredients and a loaf of good quality bread you can have a healthy and filling dinner on the table in no time. Pair with a glass of your favorite house wine and viola! Dinner is served.

Cheers from Tumbleweed Farm

Turnip & Leek Soup

Prep Time: 10 minutes    Cook Time: 30 minutes    Serves: 2-4

  • 2 tablespoons unsalted butter (or ghee)
  • 2 medium sized leeks, thinly sliced (white and pale green parts)
  • 3-4 small turnips (about 1 1/2 pounds), cut into 1 inch chunks
  • 2 teaspoons fresh thyme or 1/2 teaspoon dried
  • hefty pinch of salt
  • 4 cups water + additional to thin if needed
  • 1/4 cup heavy cream (can sub with a dairy free alternative if need be)
  • pinch of ground nutmeg
  • additional salt and pepper to taste


  1. Melt the butter and sauté the leeks and turnips for about 10 minutes over medium heat, stirring occasionally. Add the thyme, salt and water and bring to a boil. Reduce heat to medium-low and simmer until the veggies are tender, about 10 minutes. Purée the soup in a blender until completely smooth, alternately you can use an immersion blender.
  2. Return the soup to the pan and add the cream, nutmeg and plenty of salt and pepper to taste.
  3. Serve warm with crusty bread and enjoy.


*Use this recipe as a guide *Adjust measurements and ingredients as necessary

Leave a Reply

3 thoughts on “Turnip & Leek Soup

  1. Amy says:

    I just made this for my lunch for the next few days. I love Turnips!!! This was so easy to make. Thank you so much for sending it

    Amy |

    1. Andrea says:

      I’m so happy you loved this simple soup as much as we do! Thanks for sharing. Happy cooking. xo

  2. Kim P says:

    My mom LOVES turnips! And she doesn’t need something that will feed an army. This sounds perfect. Can’t wait to try and pass along.

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