Turnip Soup

5 from 1 vote

If you're wondering what to do with turnips, you should make this beautifully creamy and delicious turnip soup. It's the perfect cozy midweek lunch and elegant enough for a dinner party.

The recipe yields 4 servings (1 ¼ cup each).

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: vegetarian

Keyword: turnip soup

Servings:

Calories: 282kcal

Author: Katia

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.

Notes

Nutrition facts: The nutrition values are for one portion and are based on an online nutrition calculator. It’s an estimate only and should not be considered a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition