Leek and Turnip Soup

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This topic contains 1 reply, has 2 voices, and was last updated by  BethanyAlaska 5 years, 5 months ago.

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  • #112308

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    When I was living away from home, I used to make this as a comfort food when it got cold out, but it never donned on me that it was candida-diet approved. Hope you enjoy it.

    16 oz. homemade chicken stock, or one 16 oz. carton of Organic Free Range, unsweetened chicken broth
    16 oz. water
    3 small turnip roots, washed and chopped into 1/2 inch cubes
    4 medium cloves of garlic, minced
    4 bay leaves
    1 teaspoon sea salt
    1 teaspoon black pepper
    2 leeks, cleaned, sliced and quartered
    3/4 cup chopped fresh parsley
    1/2 cup of diced green onions

    In a large pot, add chicken stock, water, garlic, bay leaves, turnips, salt, and pepper and bring to a boil.
    Reduce heat to medium and let it cook covered for about 8-10 minutes, or until the turnips are slightly tender.
    Taste test the broth and add more salt and pepper if desired.
    Add in the leeks, parsley, and green onion and cook covered again for another 5 minutes, or until turnips and leeks are completely tender.
    Remove from heat and serve.


    Topics: 1
    Replies: 6

    Thanks, I LOVE soups, will be trying this soon 🙂

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