| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | 1 | Servings | |
INGREDIENTS
| 1 | Leek | |
| 1 | md | Red onion |
| 1 | lg | Turnip; (more would be good) |
| 2 | White potatoes | |
| 1 | Sweet potato | |
| 1 | tb | Fresh chopped rosemary |
| 2 | qt | Vegetable stock and/or water |
| Salt and pepper to taste |
INSTRUCTIONS
Cut off dark green tops from leeks, rinse very thoroughly, and dice. Chop onion, and saute leeks and onion in the bottom of a large soup pot in a little water until soft. Peel and dice turnips and potatoes, and add to soup pot. Add a little stock and stew for 5 minutes, stirring gently. Add the rest of the stock and the rosemary, and simmer for 15 minutes, or until the potatoes are fully cooked. Puree about half of the soup in a food processor or blender, and return to the pot. Season to taste with salt and pepper, reheat, and serve. kwvegan Posted to fatfree digest V97 #282 by ASconyers@aol.com on Dec 2, 1997
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