Turnip Soup
Creamy, comforting, and brimming with flavor, this Turnip Soup recipe is a hearty delight that transforms humble root vegetables into a gourmet masterpiece. Featuring tender turnips, a velvety potato base, and the aromatic depth of sautéed onions and garlic, this soup is perfectly balanced with a splash of heavy cream and a hint of nutmeg for warmth. Simmered in savory vegetable broth and blended to silky perfection, it’s an elegant yet easy-to-make dish ready in under an hour. Garnished with fresh parsley, this wholesome, gluten-free soup is perfect as a light meal or a sophisticated appetizer. Whether you're looking to embrace seasonal produce or try something new, this turnip soup is a nourishing treat you'll crave year-round.
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Recipe Information
Ingredients
- 4 medium-sized turnips
- 1 large potato
- 1 medium yellow onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground nutmeg
- 2 tablespoons fresh parsley
Instructions
Peel the turnips and potato, then chop them into 1-inch cubes. Set aside.
Finely dice the onion and mince the garlic cloves.
Heat olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the chopped turnips and potato. Cook for 5 minutes, stirring occasionally, to lightly caramelize the vegetables.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes or until the turnips and potato are very tender.
Remove the pot from heat and use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until creamy.
Return the blended soup to the pot and stir in the heavy cream. Season with salt, black pepper, and nutmeg. Adjust seasoning to taste.
Gently reheat over low heat if needed, but do not let it boil.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.9 g | 115% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 5494 mg | 239% | |
| Total Carbohydrate | 166.9 g | 61% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 43.1 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 4070 mg | 87% | |
*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.
