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Creamy Turnip Soup

A creamy turnip soup made with 5 ingredients (and not one of them is cream!) This dairy-free turnip soup has a smooth texture and mild flavor

There are not many foods more boring-sounding than turnip soup, I know. Even if you try and add a sensual adjective like creamy turnip soup, turnip soup just recalls bygone days of Charles Dickens and hungry orphans with holes in their shoes. Turnips are humble. They’re cheap. They’re big and round and unassuming. But they’re also healthy as hayell.

Turnips are one of the Brassica family which includes the better-known, more popular vegetables like broccoli and cauliflower. They’re chockfulla vitamins and antioxidants and whatnot. They’re also a little bitter. Now, everyone thinks they are a little bit bitter but for some people, they are intolerably bitter. It’s ’cause of your genes and there’s not much you can do about it. If you’re a person to whom turnips are only a little bitter, I think you’ll love this soup! If you’re a person to whom turnips are the devil’s food, then I’m afraid no amount of soupifying will aid you. Best just stick with this broccoli cheese soup.

I mentioned we are doing a Whole30 this month and I’ve been having a mug o’ turnip soup for breakfast and snacks and I’m telling you it’s a nice thing to do. Couple boiled eggs and a warm cup of smooth soup is a gratifying breakfast. Cuppa soup on its own is a nourishing snack that will make you forget about potato chips for at least a few seconds.

Use a homemade chicken stock if you can. The extra fat in the stock makes the soup creamy-feeling, even though there’s no cream. And if you want it a little sweeter, add more carrots. I’ve given instructions for turnip soup in the Instant Pot and for stovetop.

A creamy turnip soup made with 5 ingredients (and not one of them is cream!) This dairy-free turnip soup has a smooth texture and mild flavor

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Creamy Turnip Soup

  • Author: Hilah

Ingredients

1 tablespoon olive oil

1.5 pound fresh turnips

1 medium onion (about 6 ounces weight)

1 small carrot

2 cloves garlic

1 teaspoon salt

1″ sprig fresh rosemary or 1/2 teaspoon dried

1/4 teaspoon white pepper

3 cups (preferably homemade) chicken stock

Instructions

Heat the oil in a large pot over medium-high heat (or on saute setting in Instant Pot).

Trim the tops of the turnips and peel any wiry roots off the bottoms. Dice 1/2 inch. Dice the onion and carrot, smash and peel garlic cloves.

Saute the vegetables for about 10 minutes, put the onions on the bottom and then the other vegetables on top and let the onions brown, undisturbed, for the first few minutes. You want some caramelization.

Add remaining ingredients and either, A. cover, bring to boil, cook 20-30 minutes until turnips are very tender or B. lock on the Instant Pot lid and cook on high pressure 15 minutes with a quick release after.

Puree soup with an immersion blender. Taste for salt.

Garnish with parsley or croutons or both!

4 Comments

  1. Sandra on May 23, 2018 at 10:05 am

    I love turnips and will definitely try this recipe!

    • Hilah on June 1, 2018 at 7:35 am

      So do I! Turnips are so under-loved 😉

  2. Tom Millott on June 3, 2018 at 6:47 pm

    I’m just curious. Are you talking turnips or what Julia Child referred to as Swedes- the lowly rutabaga. I love them both but I wanted your take. Which were you referring to?
    BTW, I love your stuff and I mean all of it. I’ve made a batch of Texas Hot Sauce with Chiles de Arbol and its curing on the floor of my pantry. It will be ready by Friday. Can”t wait to try it! Keep up the good work and thank you. Chef Baby is a sweetheart. You and your husband are very lucky.

    • Hilah on June 3, 2018 at 7:10 pm

      I’m talking turnips, although rutabaga would be good, too. I like them both.
      Thank you! We think Chef Baby is pretty fantastic, too. 🙂 And I’m happy to hear about the hot sauce!

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