Leek, Turnip and Rice Soup

This soup is quick and easy and is surprisingly rich and tasty. I have made it several times, and have added turnip greens or baby kale near the end of cooking, plus a juice of one lemon (the lemon really finishes the soup). I advise using broth and not water--makes the soup much richer. Some grated parmesan on top and this soup is sublime.

With regards to the puree or not to puree... I tried a halfway measure: That is I used a stick blender, and gave it a few whizzes. It kept the majority of the rice intact, but added a gentle creaminess and body to the broth. It may not be necessary if you've cooked the arborio rice through, and it's released it's silky starch. But if you're using a lower starch rice (like I do on occasion, when you just make do with what you have), you could blitz the soup a little more.

I needed to make a dent in the winter CSA collection and did not expect it to be as wonderful as it is. Did not puree and find that the texture is part of the appeal; used broth and agree that this probably lifts the flavors. Topped with coarse garlicky bread crumbs from my fridge (my Vitamix solution to stale bread) and pecorino. I suspect that my teens will love it, particularly if I offer bacon or sausage alongside.

This is a lovely quick and easy soup. I added some fresh thyme, but otherwise cooked it to the recipe. Don't skip the parsley and Parmesan at the end.

I've made this a few times and what stands out is including a small parmesan rind in the broth which enhances the flavors. I added a little chicken breast too and it turned out wonderful. The lemon squeeze at the end is also recommended.

I followed the recipe as written, but substituted RUTABAGA (aka yellow turnip) for more color + flavor. A real hit with my family :)

Cannot get enough of this terrific light soup. The turnips just melt into it.

Very yummy, can add pre-cooked rice part way through boiling the leeks. I tried it with a lemon as Mel D suggested, but found it overwhelmed the flavors. Just a squeeze would be sufficient! Might try with a slice of ginger next time too.

I swapped in riced cauliflower for the rice to lighten the carbs and it's still delicious! I also threw in a couple of fennel bulbs I had on hand. Added the lemon juice at the end and pureed about half of it. So good, so light, will make a lot in the future.

Just made double recipe for a church soup supper - is now all gone. As one reviewer suggested, I added a mix of super greens (kale, spinach, etc) at the end since that's what I had on hand. Not only adds color and nutrition but enhances flavor as well. Parmesan cheese is a must. Everyone loved it.

This was good but can be great with a few small tweaks -- butter instead of oil, definitely use stock, the parm rind, and grated parm on the top with a squeeze of lemon. I used basmati rice but I think that made it feel a little thin—arborio is probably best as it has more heft. But overall this is a supremely easy recipe with few ingredients and it tasted pretty great.

I made this last night and my DH loved it. I substituted quinoa for rice and added kale at the end. I also endorse the lemon juice. I added the juice of half a Meyer lemon, which really brightened it up. My husband LOVES turnips, I'm not such a fan. But I really enjoyed this soup!

This was Delicious! I felt like making the soup early in the day, but other cooks had scared me about the rice getting weird, so I used only ¼ cup of rice. The texture was excellent by dinnertime.

Benefits greatly from an acid. I chose sherry vinegar and it fit wonderfully.

Enough to feed a small army! I would half the leeks and double the turnips.