Cream of Turnip Soup
Indulge in the velvety richness of Cream of Turnip Soup, a comforting and elegant dish that transforms humble turnips into a silky masterpiece. This creamy soup combines the earthy sweetness of turnips with aromatic sautéed onions, celery, and garlic, all simmered in a fragrant vegetable stock infused with fresh thyme. Blended to perfection and finished with a touch of heavy cream, it offers a luxurious texture and flavor that's perfect for cool evenings or as a sophisticated starter. Garnish with a drizzle of olive oil or fresh parsley for a burst of color and freshness. Ready in just 50 minutes, this heartwarming recipe is both easy to prepare and irresistibly satisfying. Perfect for showcasing seasonal produce, this Cream of Turnip Soup will quickly become a must-have at your table.
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Recipe Information
Ingredients
- 4 medium (about 1.5 lbs) turnips
- 1 large yellow onion
- 2 medium celery stalks
- 3 cloves garlic
- 2 tablespoons unsalted butter
- 4 cups low-sodium vegetable stock
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon (optional, for garnish) olive oil
- 1 tablespoon (optional, for garnish) chopped fresh parsley
Instructions
Peel the turnips and cut them into 1-inch cubes. Chop the onion and celery into small pieces. Mince the garlic cloves.
In a large pot, melt the butter over medium heat. Add the onion, celery, and garlic, and sauté for 5–7 minutes until softened but not browned.
Add the cubed turnips and the fresh thyme leaves to the pot. Stir to combine, cooking for 2–3 minutes.
Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 20–25 minutes, or until the turnips are fork-tender.
Remove the pot from the heat. Allow the soup to cool slightly, then use an immersion blender to purée the soup until smooth (or transfer it in batches to a countertop blender).
Return the pot to low heat. Stir in the heavy cream and season with salt and ground black pepper. Heat gently for an additional 5 minutes, but do not let the soup boil.
Taste and adjust seasoning as needed. Ladle the soup into bowls and drizzle with olive oil or sprinkle with parsley, if desired, before serving.
Nutrition Facts
Calories |
1932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.8 g | 143% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 4902 mg | 213% | |
| Total Carbohydrate | 203.6 g | 74% | |
| Dietary Fiber | 53.8 g | 192% | |
| Total Sugars | 113.8 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 971 mg | 75% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 6164 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
