Pumpkin, Leeks and Turnips

Pumpkins, leeks, and turnips are all rich in vitamins and minerals, making this dish not only delicious but also nutritious.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Pumpkin, Leeks and Turnips

Cooking Method: Roasting, Sautéing Cuisine: International Courses: Lunch, Main Course, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 960

Best Season: Fall

Ingredients

Servings

• 500 gram Pumpkin
• 1 cup Leeks
• 2 cup Turnips
• 2 tablespoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Thyme
• 2 clove Garlic
• 1 cup Vegetable Stock

Instructions

1. Preheat the oven to 200°C (400°F).
2. Peel and dice the pumpkin, leeks, and turnips.
3. In a roasting pan, toss the pumpkin, leeks, and turnips with olive oil, salt, pepper, thyme, and minced garlic.
4. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
5. In a large pot, heat vegetable stock over medium heat.
6. Add the roasted vegetables to the pot and simmer for 5 minutes.
7. Use an immersion blender or a regular blender to puree the soup until smooth.
8. Return the soup to the pot and heat over low heat for a few minutes.
9. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 240kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 32g11%

Sugars 8g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.