Young Turnips and Sweet Potato Soup

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2 leeks
1 medium onion
4 T. butter
salt and pepper to taste
2-3 pounds young turnips
2 russet potatoes
1 small sweet potato
2 quarts vegetable stock
Note: For those of you who like more than salt and pepper to bring up the flavors, I added 2 teaspoons of cumin, 1 teaspoon of cinnamon and 2 teaspoons of an African spice blend called Harissa.

1. Clean leeks; dice white and light green parts

2. Peel and dice the onion

3. Saute leeks and onion in butter until soft. Season with salt and pepper (and

other spices like the ones mentioned above).

4. Trim greens from turnips and save for another time. Peel and dice turnips

and potatoes.

5. Add turnips and potatoes to onions and leeks and stir gently for 5 minutes.

6. Add stock and simmer for 15 minutes until potatoes and turnips are fully

cooked

7. Puree in blender until smooth. Season to taste