Potato, Turnip & Leek Soup with Arborio Rice


  • 1 medium sized yellow potato, peeled & cut into small cubes
  • 1 medium sized turnip, peeled & cut into small cubes
  • 1 leek, green end removed, sliced finely
  • 3 tablespoons finely sliced shallots
  • ½ cup Arborio rice (optional)
  • 1 ½ tablespoons olive oil
  • 5 cups of water (4 cups without rice)
  • 2-3 teaspoons of PICKLD Spicy Fenugreek Soup Seasoning per serve
  • Salt & pepper to taste

Ready In

32 min



Nutritional Facts

    How To Cook :

    Step 1

    To prepare leeks, remove green head and slice lengthways. Fan out the inside to wash well under the tap and remove any dirt before slicing.

    Step 2

    Heat the oil in a large saucepan and sauté the shallots and leek for 5 minutes, stirring frequently to prevent sticking or burning.

    Step 3

    Add a generous pinch of salt. Mix through the oil, shallots and leek for 30 seconds.

    Step 4

    Add the potato, turnip, rice and 5 cups of water. Bring the soup to the boil then reduce and simmer for 20 minutes, stirring occasionally to prevent sticking. Season to taste.

    Step 5

    Recommendation: Stir through 2-3 teaspoons of the PICKLD Spicy Fenugreek Soup Seasoning to each serve of soup. For a lighter, more brothy soup, omit the Arborio rice or try substituting the rice with 1 ½ cups of white beans.

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