Turnip and Leek Soup

There are many variations on this recipe. This one I've adapted from a a book called "You Are What You Eat" by Dr. Gillian McKeith. French Women Don't Get Fat has a version that is more diet-oriented.

For a smoother texture, you can add a potato. To make it more substantial, you can add pasta. And you can always add creme fraiche or bit of bacon if you feel the need to liven up the taste.

INGREDIENTS (serves 4):

1 bouillon cube
4 small turnips, peeled and diced
6 leeks, sliced
6 stalks celery, chopped
1 small onion, finely sliced
1 garlic clove, crushed
1 handful tarragon (optional)

PREPARATION:

Add the stock cube to approximately 1 quart water and bring to a boil. Add the turnip and simmer for 10 minutes. Add in the leeks and then boil for further 5 minutes. Add the onions, celery and garlic simmer for further 10 minutes. Take off the heat, add the tarragon and then blend.