Turnip and Jerusalem Artichoke Soup
Warm up with a bowl of creamy and comforting Turnip and Jerusalem Artichoke Soup, a deliciously earthy blend of seasonal root vegetables perfect for chilly days. This wholesome soup combines the nutty sweetness of Jerusalem artichokes with the subtle peppery flavor of turnips, all enhanced by aromatic garlic, onion, and a touch of thyme. A splash of heavy cream adds luscious richness, while the vibrant garnish of fresh chives provides the perfect finish. Ready in just 45 minutes, this easy, one-pot recipe is ideal for a cozy family dinner or an impressive starter. Plus, it’s customizable with chicken or vegetable stock, making it a versatile choice for both vegetarians and meat-lovers alike. Serve it with crusty bread for a hearty, satisfying meal that highlights the best of cold-weather produce.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 3 medium, peeled and diced Turnips
- 400 grams, scrubbed and diced Jerusalem artichokes
- 4 cups Chicken or vegetable stock
- 1 teaspoon, dried Thyme
- 1 teaspoon (add more to taste) Salt
- 0.5 teaspoon, freshly ground Black pepper
- 0.5 cup Heavy cream
- 2 tablespoons, chopped for garnish Chives
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook until fragrant, about 1 minute.
Add the diced turnips and Jerusalem artichokes, stirring to coat them in the oil.
Pour in the chicken or vegetable stock and add the dried thyme, salt, and black pepper. Bring to a boil.
Reduce the heat to low, cover, and let the soup simmer for 20–25 minutes, or until the turnips and Jerusalem artichokes are tender.
Use an immersion blender to puree the soup until smooth (or carefully transfer it to a blender in batches, then return it to the pot).
Stir in the heavy cream and heat through without boiling.
Taste and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with chopped chives before serving.
Nutrition Facts
Calories |
1178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 6124 mg | 266% | |
| Total Carbohydrate | 113.7 g | 41% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 58.7 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2325 mg | 49% | |
*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.
