Turnip Cream Soup
Warm up with a bowl of velvety turnip cream soup, a comforting and elegant dish perfect for any season. This easy-to-make recipe highlights the natural sweetness and earthy depth of turnips, enhanced with aromatic garlic, sautéed onion, and a hint of fresh thyme. Simmered in a hearty vegetable broth and finished with a splash of heavy cream, this soup achieves a rich, creamy texture that feels indulgent yet remains wholesome. With just 15 minutes of prep time and simple, pantry-friendly ingredients, it’s a quick and satisfying meal. Serve it with a drizzle of olive oil for a touch of sophistication, and enjoy it as a light starter or a cozy main dish. Perfect for a weeknight dinner or a dinner party appetizer, this turnip cream soup will delight your taste buds and warm your soul.
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Recipe Information
Ingredients
- 4 medium-sized turnips
- 2 tablespoons unsalted butter
- 1 medium yellow onion
- 2 garlic cloves
- 4 cups vegetable broth
- 0.5 cups heavy cream
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon fresh thyme leaves
- 1 teaspoon olive oil
Instructions
Peel and dice the turnips into 1-inch cubes.
Peel and finely chop the onion and garlic.
In a large pot, heat the unsalted butter over medium heat until melted.
Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
Add the minced garlic and sauté for an additional minute until fragrant.
Stir in the diced turnips and fresh thyme leaves, cooking for 2-3 minutes to lightly soften the turnips.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 15-20 minutes, or until the turnips are tender.
Remove the pot from heat and allow it to cool slightly.
Using an immersion blender or a countertop blender, purée the soup until smooth and creamy. Blend in batches if necessary.
Return the puréed soup to the pot over low heat. Stir in the heavy cream, salt, and black pepper, adjusting the seasoning to taste.
Allow the soup to gently heat through without boiling for 2-3 minutes.
Ladle the turnip cream soup into bowls, drizzle with a small amount of olive oil for garnish, and serve warm.
Nutrition Facts
Calories |
300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1098 mg | 48% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 9.1 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 722 mg | 15% | |
*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.
