| 13 | 40 | 169 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 25 min | 4 |
| 2 tbsp | Water |
| 6 medium leek(s) | Leek (white and light green parts only) |
| 2 medium | Turnip (peeled and diced) |
| 1 large stalk(s) | Celery |
| 2 leaf | Bay leaf |
| 3 medium | Tomato (chopped) |
| 341 gm | White mushrooms |
| 1 whole lemon(s) | Lemon juice |
| 1 tsp | Sea Salt |
| 1 tsp | Black pepper |
| 3 tbsp | Parsley, fresh (minced) |
| 3 tbsp | Dill, fresh (minced) |
| 8 cup | Vegetable stock/broth |
Heat water in a soup pot. Add chopped leeks & sauté over moderate heat, stirring frequently, until the leeks start to go limp. Add stock, turnips, celery and bay leaves. Bring to a boil, cover and simmer for 10 minutes. Add tomatoes & mushrooms, simmer another 15 to 20 minutes. Season to taste and remove from heat. Allow soup to stand for several hours or cool and refrigerate overnight. Before serving, heat through, add parsley and dill.
| Vegetables | 6.9 |
