We found a soup that looked so beautiful and delicious we had to make it star in our Friday Food blog. The ingredients are a rare combination, which makes it all the more interesting to try this out. It’s easily prepared yet unconventional. Just the way we like it!

2 tbs olive oil

1 baby leek or 1/2 leek, white part only, diced

1 clove garlic, minced

1 medium fennel bulb, diced

3 baby pink or white turnips

1 medium russet potato, peeled and diced

3 cups chicken stock

1 cup packed watercress leaves (tough stems removed)

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp lemon zest

Grated pink turnips, garnish

Yogurt, garnish

Amaranth sprouts (or any other green), garnish
Extra virgin olive oil, garnish



In a medium saucepan, heat the olive oil over medium heat. Add the diced leek, garlic, and fennel. Add a pinch of salt and cook for 3 minutes or until soft and translucent. Do not brown them.



Add the turnips, potato, and chicken stock. Bring to a light simmer, cover the pot and cook for 15 minutes or until vegetables are tender.
Add the watercress and cook for 1 more minute.

Season with salt and pepper. Add the lemon zest. Puree the soup in a blender. You can strain it if you like or leave it a bit chunky.


Garnish with grated pink turnips, yogurt, sprouts and olive oil.