Creamy Turnip Soup

4.8

(5)

3 Reviews

In this healthy turnip soup recipe, the humble turnip is transformed into a velvety soup made creamy with just 1 tablespoon of butter. Serve it as a starter or side soup. The mini salad on top is optional, but we love the bit of texture from the greens and pop of flavor from the vinaigrette.

Hilary Meyer

Updated on June 6, 2024

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Tested by

EatingWell Test Kitchen

Creamy turnip soup in a white bowl, topped with turnip green and carrot salad — Photo:
Diana Chistruga

Cook Time:

30 mins

Additional Time:

15 mins

Total Time:

45 mins

Servings:

Yield:

6 servings, about 1 cup each

Nutrition Profile:

Soy-Free Egg-Free Gluten-Free

Jump to Nutrition Facts

Ingredients

4 medium turnips (about 1 1/2 pounds) plus 1 1/2 cups thinly sliced turnip greens or spinach, divided
2 tablespoons extra-virgin olive oil, divided
1 tablespoon butter
1 medium onion, sliced
½ teaspoon dried rosemary
½ teaspoon salt plus a pinch, divided
¼ teaspoon freshly ground white pepper plus a pinch, divided
4 cups reduced-sodium chicken broth
¼ cup shredded carrot
2 tablespoons thinly sliced scallion greens
2 teaspoons white-wine vinegar

Directions

Peel and slice turnips. Heat 1 tablespoon oil and butter in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes. Add the turnips, rosemary, 1/2 teaspoon salt and 1/4 teaspoon white pepper; stir to combine. Cover and cook, stirring once or twice, for 10 minutes.

Diana Chistruga
Add broth, increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook until the turnips are tender, 10 to 12 minutes more.

Diana Chistruga
Meanwhile, toss the turnip greens (or spinach) in a medium bowl with carrot, scallion greens, vinegar, the remaining 1 tablespoon oil and pinch of salt and pepper.

Diana Chistruga
Puree the soup in the pan using an immersion blender or transfer to a countertop blender and blend until smooth. (Use caution when pureeing hot liquids.) Serve each portion of soup topped with a generous 1/4 cup of the salad.

Diana Chistruga

Equipment

Large saucepan, immersion blender or countertop blender

Frequently Asked Questions

Are turnips healthy?

Turnips are packed with important nutrients, including calcium, folate, potassium, magnesium and phosphorous. One cup of mashed turnips will give you 51 calories, 5 grams of fiber and 27 grams of vitamin C—that's 30% of your day's worth of vitamin C and 18% of your daily fiber needs, per the USDA.

You can also eat turnip greens, which are considered a dark leafy green, rich in magnesium and vitamins A and C. Turnip greens are an important part of the African Heritage Diet. We include the turnip greens in this recipe as a little salad to top the soup.
Is this recipe dairy-free?

Because this recipe contains 1 tablespoon of butter, it is technically not dairy-free. If you need it to be totally dairy-free, you could swap the butter with a plant-based butter or margarine, but you might not end up with as creamy of an end product.
Can I make this soup vegetarian?

Absolutely! To make this soup vegetarian, use 4 cups of reduced-sodium vegetable broth. Use your favorite store-bought or homemade vegetable broth.
What can I serve with turnip soup?

This creamy turnip soup is delicious paired with a grilled cheese sandwich or panini. Try it with a Chicken Pesto Panini, Turkey & Cheese Panini, Sun-Dried Tomato-Tuna Panini or Kale & Gruyere Panini and homemade vegetable chips for some crunch.
Can I make turnip soup ahead?

Yes, you can make the turnip soup ahead, but the turnip greens salad is best eaten the day it's made. Cool the soup completely and refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. Reheat in the microwave or on the stovetop until warmed through.
Do you need to peel turnips for soup?

We recommend peeling the turnips for the best consistency, but you can keep the peel on if you prefer. If you prefer to keep the peel on, look for smaller turnips with thinner skin and scrub them well under cold running water before slicing.

Additional reporting by Carrie Myers and Jan Valdez

Originally appeared: EatingWell Magazine, November/December 2012

Nutrition Facts (per serving)

110	Calories
7g	Fat
10g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size about 1 cup
Calories 110
% Daily Value *
Total Carbohydrate 10g	4%
Dietary Fiber 3g	10%
Total Sugars 5g
Protein 4g	7%
Total Fat 7g	9%
Saturated Fat 2g	10%
Cholesterol 5mg	2%
Vitamin A 2442IU	49%
Vitamin C 30mg	34%
Folate 51mcg	13%
Sodium 659mg	29%
Calcium 63mg	5%
Iron 1mg	4%
Magnesium 19mg	5%
Potassium 401mg	9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.