Turnip soup
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Whip up a rich, deliciously creamy bowl of turnip soup for a satisfying, cozy lunch or as a starter for a dinner party. Garnish with crispy croutons or crostini for a bit of crunch. So GOOD!
Published in Jan 2025/Updated in Sept 2025
We can never have too many soup recipes, right? They’re affordable, filling, and full of nutrients.
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Today’s soup features turnips, the white and purple root vegetables that are part of the cruciferous vegetable family, along with kale and broccoli. Turnips have a slightly sweet yet bitter taste, falling somewhere between the tastes of a potato and a radish.
Since we’re talking turnips, I’ll admit that although I’ve always liked them, they aren’t something I grab weekly.
And now? Now, my heart belongs to this turnip soup.
I’ve made it three times in a row, playing with spices and herbs, until I’ve got it just right: ultra-creamy thanks to the potato and a touch of cream, but still light and deliciously flavored with nutmeg and coriander. It’s incredibly delish!
Last but not least, turnips have an outstanding nutritional profile. They’re full of health benefits, low in calories, and rich in fiber, keeping you fuller for longer—one more reason to use them during the fall and winter.
Friends, this is a must-make for the upcoming soup season!
List of the ingredients
- Turnips
- Potato (not pictured, sorry!)
- Olive oil or butter
- Aromatics
- Cream
- Herbs (thyme + bay leaf)
- Spices (coriander + nutmeg)
- Vegetable broth
- Salt & pepper
How to make a turnip soup recipe
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Peel and cut the turnips into small chunks before cooking.
- Sauté the onion, carrot, and leek in olive oil for 8 minutes. Then, stir in the garlic and cook for an additional few minutes.
- Add the turnips, potato, broth, herbs, spices, and seasoning.
- Simmer until tender, stir in the cream, and cook for an extra 5 minutes.
- Let it cool slightly and blend until smooth (I use this high-speed blender, but a good immersion blender will do just fine!). Adjust the seasoning if needed.
How to serve it
Serve it with crusty croutons, focaccia, or crostini for a delicious textural contrast. But if you don’t have time for homemade bread, enjoy it with some crackers. You can also top it with a few tablespoons of sauteed chickpeas to add delicious plant-based protein and make a more substantial meal.
Recipe Notes
ingredients & substitutions
Turnips: If possible, go for smaller turnips with the sweetest flavor and best texture. They should be heavy for their size and have a firm texture.
Potato: The starchy potato adds body and extra thickness to the soup. I haven’t tried it yet, but for a low-carb option, I think the cauliflower can sub for the potato here, pairing very well with the overall flavor.
Aromatics + olive oil: This soup’s flavor base is onion, garlic, carrot, and leek sauteed in olive oil. You can use butter instead of olive oil and omit the leek if you don’t have it.
Spices: After several attempts using different spices, I fell in love with ground coriander and nutmeg, perfect for making this turnip soup shine.
Herbs: Thyme and bay leaf add depth and aromatic flavor, but you can also use fresh herbs such as dill or parsley. If you don’t have fresh thyme, a 1/4 tsp of dried thyme works just fine.
Broth: I recommend using light, low-sodium vegetable broth or water to keep the soup and the flavors light. I’m not a fan of chicken broth, but if you use it, keep in mind it may overshadow the delicate turnip flavor.
Cream: Only half a cup is needed to add a more luxurious texture without making the soup too heavy. Heavy or whipping cream with 30-35% fat content works fine. I’ve tried substituting full-fat milk, and although it tasted nice, it wasn’t the same.
Salt & pepper: As always, taste and adjust the seasoning before serving.
Storage tips & leftovers
Leftover turnip soup keeps well in an airtight container in the fridge for 4 days. Reheat it in a saucepan on the stove. It’s also freezable: If you make a big batch, you can freeze all the leftovers in a freezer-safe container, divide them into single servings, and freeze them separately in freezer bags. Either way, this soup will freeze well for up to 2 months. Thaw the soup overnight in the refrigerator and reheat it on the stove or in the microwave.
Creamy soups you’ll love!
If you love creamy, smooth vegetable soups, you should also try these delicious soup recipes:
- Spicy pumpkin soup
- Carrot celery soup
- Cauliflower soup
- Broccoli soup
- Squash and sweet potato soup
- Sweet potato soup
- Creamy vegetable soup
- Creamy lentil soup
If you make this turnip soup, let me know! Leave a comment, rate it, or tag a photo #theclevermeal on Instagram. I would love to hear from you! x
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Turnip Soup
Ingredients
- 2 tablespoon olive oil (or butter)
- 1 medium yellow or white onion, sliced or chopped
- 1 leek, cleaned and sliced or chopped
- 1 large carrot, peeled and chopped
- 3 garlic cloves, minced
- 15oz (450 grams) turnips (weighted after peeling), cut into chunks.
- 1 (8oz/220 grams) large potatoes, cut into chunks
- 3 ½ cups (840 ml) low-salt vegetable broth
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground coriander
- ½ teaspoon dried thyme (or 4 fresh sprigs)
- 1 bay leaf
- 1 ¼ tsp fine salt, plus more to taste*
- ⅛ tsp ground black pepper*
- ½ cup (120 ml) cream
Instructions
- Heat the olive oil in a large pot over medium-low heat. Add onion, leek, and carrot. Cook for about 8 minutes until the onion and leek are soft. Then add the garlic and cook for a couple of minutes.
- Add the turnips, potato, spices, herbs, salt (start with 1 tsp), and pepper, and bring to a boil. Then, reduce the heat, cover with a lid, and simmer for about 15 minutes.
- Next, add the cream and cook for 5 minutes without a lid.
- Remove from the heat and let it cool slightly. Working in batches, transfer the contents to a blender (do not fill your blender past the maximum fill line, and be careful with the hot soup!) and purée the mixture until smooth. Alternatively, you can use a hand blender. Be careful; the soup is still hot!
- Once the soup is smooth, taste and season with additional salt if necessary (1 ¼ teaspoon of salt is perfectly fine for my liking).
- Ladle soup into individual bowls. Serve with crusty bread or croutons for texture, and some chopped chives and black pepper for more delicious flavor.
What should be the size of the turnip chunks?
Hi! 1.5 or even 2 inch chunks are absolutely fine for a soup. : )