Turnip Soup Recipe
Sweating the onion and turnips slowly before adding stock builds a rounder base flavor than simply boiling the vegetables would, and blending the finished soup smooth turns turnip's sharper edge into something mellow and velvety.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
Ingredients
- 2 lb turnips, peeled and chopped
- 2 tbsp unsalted butter
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken stock
- 1/3 cup heavy cream
- 1 tsp salt
- 1/4 tsp black pepper
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Instructions
- 1Melt the butter in a large pot over medium heat and add the onion, cooking until softened, about 5 minutes.
- 2Add the garlic and cook another minute, until fragrant.
- 3Add the chopped turnips and stock, bring to a boil, then reduce to a simmer and cook 20-25 minutes, until the turnips are very tender.
- 4Blend the soup until smooth, using an immersion blender directly in the pot or working in batches in a countertop blender.
- 5Stir in the cream and season with salt and pepper.
- 6Warm through gently over low heat and serve.
Tips & variations
- A peeled, diced potato added alongside the turnips makes the soup thicker and slightly milder if turnip alone tastes too sharp.
- Swap the cream for coconut milk for a dairy-free version with a different but complementary flavor.
- Top with crispy bacon bits or a swirl of crème fraîche for a more composed presentation.
Storage & reheating
Refrigerate in an airtight container up to 4 days, or freeze up to 3 months (add the cream after thawing and reheating rather than before freezing). Reheat gently on the stovetop over low heat, stirring occasionally.
Nutrition
A moderate-calorie soup that leans lighter than a potato-based version, with the cream adding most of its richness.
Tips from the Tulo kitchen
- Blend hot soup in small batches if using a countertop blender, and vent the lid, hot liquid expands and can blow the lid off if the blender is filled too full.
- Taste before adding the cream, some turnips are naturally sharper than others and you may want less cream to let that character show through, or more to mellow it.
FAQ
Does turnip soup taste bitter?
Not when cooked properly. Turnip's sharper, mustardy edge mellows significantly with a long simmer and blending, leaving a soup that reads as mild and slightly sweet rather than bitter.
Can I make turnip soup vegan?
Yes, use vegetable stock, swap the butter for olive oil, and replace the cream with a splash of coconut milk or cashew cream for richness.
Can I freeze turnip soup?
The base freezes well for up to 3 months. If you've already added cream, the texture can separate slightly on thawing, so it's best to freeze it before the cream goes in and stir that in fresh after reheating.
