Healthy Chilled Turnip Vichyssoise

Vichyssoise is a chilled leek and potato soup that’s creamy but low in fat. Yukon gold potatoes add a velvety texture without heavy cream, and leeks provide a sweet and savory taste. This recipe adds pureed turnips to reduce carbohydrates and add fiber and a peppery taste. It’s a  great way to eat more vegetables and increase diversity. 

Variations and Serving Suggestions

• For brighter color and a sweeter flavor, use sweet potatoes instead of potatoes. 
• For added spice, add cayenne pepper, a dash of nutmeg, thyme, or a bay leaf.
• For an herbal flavor, add dill, parsley, or chives. 
• For extra vegetables, add 1-2 cups of baby spinach leaves or chopped cabbage when you add the vegetables to the pot. 
• For extra protein, blend in 1-1 ½ cups of cottage cheese or soft tofu, pureed until it is smooth. Reduce the milk to 0-½ cup, or to taste. 
• For a complete refreshing meal, serve your soup with a side salad with vinaigrette and tuna or cottage cheese.
• For a hot meal, serve the vichysoisse hot alongside roasted vegetables and baked fish or chicken. 
• For garnish, serve the soup with pepitas or sunflower seeds, toasted almonds, a drizzle of olive oil, plain yogurt, or toasted whole-grain croutons.

Recipe for Healthy Turnip Vichyssoise 

Makes 4 servings

Ingredients:

• 4 medium leeks, white and light green parts only, thoroughly washed and sliced
• 1 tablespoon of olive oil
• 1 medium onion, chopped
• ¾ pound Yukon gold potatoes, peeled and chopped
• ¾ pound of turnips, chopped
• 4 cups of low-sodium vegetable or beef broth
• Salt and pepper to taste 
• 1 cup of cold skim milk or unsweetened soy or almond milk

Directions:

1. Heat the olive oil in a large pot over medium heat. Add the leeks and onion, and saute until the vegetables are tender and translucent, about 8-10 minutes. 
2. Add the potatoes, turnips, broth, salt and pepper, and any optional spices. Bring to a boil, and reduce the heat to a simmer. Cover and cook at a simmer for 20-25 minutes, or until the potatoes and turnips are tender. 
3. Pour into a bowl or container, let cool, and refrigerate for at least four hours or until cold.
4. Before serving, stir in the milk.  

Nutrition information per serving (with skim milk): 220 calories, 4.5 grams of fat, 0.5 gram of saturated fat, 30 mg of cholesterol, 220 mg of sodium, 40 grams of carbohydrates, 14 grams of sugar, 5 grams of fiber, 7 grams of protein

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