...well, potato leek turnip chard soup 
Yield: 4-6 servings
Time: 30 minutes
2 medium leeks (white and green parts), thinly sliced
1 t salt
4 cloves garlic, minced
6 c water or vegetable stock
1 pound small turnips, diced
1 pound small red potatoes, diced
1 bunch Swiss chard or turnip greens, chopped
black pepper (optional)
Spray the bottom of a large saucepan liberally with cooking spray and sauté leeks for about 3 minutes, until soft. Add garlic and sauté 1 minute more, then add water or stock, turnips, and potatoes, increase heat to high, and bring to a boil. Stir in 1 t salt, lower heat, cover, and simmer 10-15 minutes, until turnips and potatoes are cooked. Add chard and simmer 2-3 minutes, until wilted. Add pepper to taste, and adjust seasonings. Use a hand blender or transfer soup to a regular blender or food processor and blend it all up until creamy and smooth. Serve hot.
Adapted quite a bit from Fresh Food Fast: Delicious, seasonal vegetarian meals in under an hour by Peter Berley and Melissa Clark
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Potato Leek Soup
