This creamy turnip soup recipe is a delectable combination of delicious turnips, potatoes, and apples. A tasty way to eat more veggies!
Don’t knock this recipe until you try it! Turnips are not everyone’s favorite root vegetable, but I promise they are so good in this creamy turnip soup!
Turnips weren’t a vegetable that was grown in my parent’s garden growing up, and the only memory I have of them as a child is seeing a rather large one sitting on a shelf in my grandma’s kitchen. Grandma cooked them for herself from time to time, but I never tried them.
One day not too long ago, I saw a bunch of beautiful turnips in the grocery store that made me realize I had never tried a turnip before, so I bought some home to cook. David and I both liked them roasted with sage and brown butter, so I decided to try them in this soup.
Turnip soup is warm and deliciously creamy, perfect for a cold winter day. If you’ve never tried turnips before, this recipe will make you fall in love with them!
What Are Turnips?
Turnips are root vegetables like parsnips, potatoes, beets, carrots, or rutabaga. They are cousins to brussels sprouts, broccoli, and kale. They have white tops with purple bottoms and look similar to rutabaga with a potato-like texture—turnips taste like spicy cabbage. When I say spicy, I mean similar to a radish. They have edible greens (turnip greens), a Southern cooking staple.
Loaded with vitamins and fiber, turnips are low calorie and low carb, making them a great side dish substitute for potatoes. Learn more about turnips HERE.
How to Select Turnips
In the U.S., turnips are in season during the cooler months in the spring and fall. Look for young, sweet turnips about 2-3 inches in diameter for the best texture. Shy away from large turnips because they tend to be tough and bitter. Turnips should have a vibrant purple bottom, heavy for their size, and be free of blemishes, and the greens should be bushy if they are still attached.
Ingredients and Substitutions
Oil: You need oil to saute the onions. Extra virgin olive oil is my cooking oil of choice. Use whatever you like.
Onion: yellow onions are best for soups, but you can use a sweet onion, which carmelizes very well to add flavor to the soup.
Garlic: fresh garlic is best; since this soup is blended, you only have to rough chop it.
Turnips: You’ll need a pound of small turnips, fresh or frozen. Small turnips are less bitter than large turnips.
Potato: potatoes help soften the sharp turnip flavor and provide more creaminess to the soup. If you want a low-carb option, you can substitute it with cauliflower, parsnips, daikon, butternut squash, or rutabaga.
Apple: Granny Smith apples are tart but add sweetness to the soup, which can offset any bitterness the turnips may have.
Broth: to make this soup vegetarian, I use vegetable broth, but you can use chicken broth if you have it in your pantry.
Seasoning: Kosher salt helps blend the flavors.
Curry Powder: gives the soup a warm, deep, savory, umami flavor.
Milk or Cream: for this recipe, I used half-n-half because we always have some in the fridge for our coffee. You can use milk, half-n-half, or cream. The soup will be creamier if you use cream and slightly thinner if using milk. Use whatever you have on hand. Coconut milk, evaporated milk, and almond milk can also be substituted.
How To Make Turnip Soup
This soup is easy to make, and you can make it in only 20 minutes!
Complete instructions are listed in the recipe card at the end of this post. Here’s a summary of how to make creamy turnip soup:
- Saute
- Simmer
- Blend
- Serve!
How to Store Turnip Soup
Store this soup in an airtight container in the fridge for up to three days, or freeze it for up to 3-6 months.
Recipe Tips
- Make sure you cut the turnips, apples, and potatoes all the same size to ensure they are tender at about the same time.
- If blending the soup using a regular blender, DO NOT seal the blender tightly. The steam can build up and cause the blender to burst. Remove the feeder cap and place a towel loosely over the hole to allow the steam to escape while blending the soup.
- If the soup is too thick, add more broth or water to help thin it up. If the soup is too thin, simmer a little longer with the lid off.
Recipe FAQs
I recommend it for soup. However, you do not typically have to peel turnips before cooking smaller ones. Peeling turnips reduces the bitterly sharp aftertaste they tend to have when you eat them. Use a vegetable peeler to get the job done much easier than a pairing knife.
Yes, they help to thicken the soup.
This soup only benefits from simmering for a short time. Turnips will become dark in color and strong in flavor if cooked too long. If the turnips are still dense, cook for 10-15 minutes longer. Once the turnips are soft, stop cooking them.
Making this soup? We’d love your feedback. Leave us a comment and a star rating below. We value your opinion and appreciate your time.
See ya on the mountain!
Creamy Turnip Soup
Useful Equipment:
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 pound turnips
- 1 medium potato
- 1 Granny Smith apple
- 2 cups vegetable broth
- ¾ teaspoon Kosher salt or to taste
- ½ teaspoon curry powder
- ½ cup half-n-half
- Parsley for garnish
Optional Garnishes:
- Fresh Herbs
- Parmesan cheese
- Drizzle with milk or cream
- Sour Cream
- Croutons
Instructions
- In a medium pot, combine olive oil and onions and cook over medium heat until the onion is translucent and tender about 5-7 minutes. Add the garlic and cook until fragrant.
- While the onions are cooking, peel and cut the turnips, potato, and apple, and cut them into 1-inch cubes.
- Add all the ingredients to the pot, EXCEPT for the half-n-half, and bring to a boil over medium-high heat. Then reduce the heat and simmer for at least 15 minutes or until all vegetables are tender.
- Use a immersion blender to blend the soup until it’s smooth. Alternatively, use a regular blender and blend the soup in batches before returning it to the pot.
- Stir in half-n-half and heat through for 3-5 minutes.
- Serve the soup hot with a drizzle of half-n-half and fresh parsley for garnish with warm crusty bread or croutons if desired.
Notes
- Make sure you cut the turnips, apples, and potatoes all the same size to ensure they are tender at about the same time.
- If blending the soup using a regular blender, DO NOT seal the blender tightly. The steam can build up and cause the blender to burst. Remove the feeder cap and place a towel loosely over the hole to allow the steam to escape while blending the soup.
- If the soup is too thick, add more broth or water to help thin it up. If the soup is too thin, simmer a little longer with the lid off.
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