Winter Vegetable Soup

Ingredients

• 3 large leeks (1 to 1 1/2 pounds), white parts only, cleaned and sliced 1/2 inch thick

• 2 garlic cloves, minced

• 3 large carrots, diced

• 1 celery stalk, diced

• 1 large or 2 medium turnips, peeled and diced

• 1 pound russet potatoes, peeled and diced

• Bay leaf and a few sprigs each fresh thyme and parsley

• Salt and black pepper

• ¼ cup crème fraîche (or cream or nut mylk cream)

• Chopped fresh parsley or tarragon and a few pepitas, for garnish

Directions

In a large soup pot, combine the leeks, garlic, carrots, celery, turnips, potatoes, bay leaves & herbs, 1 1/2 quarts water (or unsalted vegetable stock), 2-3 teaspoons salt, and pepper to taste. Bring to a boil, reduce heat, cover and simmer for 40-45 minutes, until the vegetables are very soft.

Purée the soup using a blender or an immersion blender.

Return soup to the pot and whisk in 1/4 cup crème fraîche. Heat through, taste, and adjust seasonings. To serve, garnish each bowl with a spoonful of crème fraîche and a sprinkle of parsley or tarragon, and a few pepitas.

Makes 6 servings

Inspired by New York Times

Macros:

Calories: 136

Fat: 2

Carbs: 27

Fibre: 4

Protein: 3