Creamy Turnip Soup Recipe

Creamy Turnip Soup. Photo © Molly Watson
  • 35 mins
  • Prep: 15 mins,
  • Cook: 20 mins
  • Yield: 4-6 Servings
Ratings

This soup could not be easier to make. Just saute a few aromatics, boil them in broth with the turnips, puree, and add cream. It's warming and comforting and full of flavor. Serve it as a starter to a larger meal, or as the main event with a winter salad and crusty bread for an easy, casual supper.

What You'll Need

  • 4 Large turnips
  • 2 Small onions or leeks
  • 2 Cloves garlic
  • 2 Tablespoon olive oil or butter
  • Salt
  • 4 Cups chicken or vegetable broth
  • 1/4 to 1 Cup heavy cream
  • Turnip greens or parsley (optional garnish)

How to Make It

  1. Peel the turnips, chop them into small chunks, and set them aside.
  2. Peel and finely chop onions or clean and finely chop leeks. Set aside.
  3. Chop garlic and set aside.
  4. Heat the oil or butter in a medium pot over medium-high heat. Add the onions or leeks, sprinkle with salt, and cook, stirring occasionally, until onions are soft, about 3 minutes.
  5. Add the garlic and cook, stirring, until fragrant, about 1 minute.
  1. Add the turnips and broth. Bring everything to a boil. Reduce the heat to maintain a steady simmer and cook until the turnips are very tender about 10 minutes.
  2. In a blender, whirl the soup until very smooth, at least 2 minutes per batch. (Tip: Cover the lid of the blender with a kitchen towel to prevent burns.)
  3. Return the soup to pot and add the cream. Adding just 1/4 cup will smooth out the edges of the soup; the more you add the thicker and more luxurious the soup will become. Add salt to taste.
  4. Garnish with shreds of thinly cut turnip greens or parsley, if you like. Serve the soup hot.