4 medium turnips
6 medium leeks
4 tbsp. olive oil based butter substitute (I can't believe it's not butter)
4 tbsp. all-purpose flour
6 packs sodium-free granulated beef flavored bouillon (Herb Ox)
6 cups water
freshly ground pepper
4 slices French bread, toasted
1/2 cup grated Parmesan cheese

Make beef stock by mixing beef flavored bouillon and boiling water. Peal and grate turnips. Boil turnips in water for 2 to 3 minutes. Drain and rinse.

Cut leeks lengthwise in two and then slice crosswise (use only white part).

Melt butter substitute in large pan. Add sliced leeks. Cook over medium heat until brown. Add turnips. Cook until turnips are light brown.

Slowly sprinkle and mix in flour. Add beef stock and stir until mixture boils. Simmer for 30 minutes. Add pepper to taste.

Sprinkle Parmesan cheese on toasted bread. Broil lightly to brown.

To serve, ladle soup into bowls and float a slice of toast on top.

Makes 4 servings.

Submitted by: Dale Moody