Ingredients:
4 tsp olive oil
2-3 garlic cloves minced
2 cups sliced leeks
2 cups diced turnips
8 cups of sugar free carb free chicken or vegetable broth
1 tsp sea salt
1/2 tsp fresh ground black pepper
½ tsp dried marjoram
½ tsp dried thyme
1 bay leaf
¼ cup fresh chopped parsley
Hot sauce to taste
Pepper to taste
Salt to taste
Method:
In a large stock pot add in olive oil, garlic and leeks and heat over low cooking and simmering until leeks are soft.
Add in broth, turnips, salt, pepper, marjoram, thyme and bay leaf. Cook and simmer over low heat until turnips are tender, at least 45 minutes, I recommend simmering on low for at least of couple of hours.
Once turnips are tender, remove bay leaf and transfer half of soup to blender or use an immersion blender to smooth. Add back into the unblended soup and add in a few dashes of hot sauce, fresh parsley and salt and pepper to taste.
Tip: Maintenance add in ½ cup of heavy cream after blending. Tip: Garnish with additional parsley, and seasonings to taste. Soup can be split into 2, 4, or 8 servings
Dea's Recipe Creation