Description
This Creamy Turnip Soup is a comforting and healthy dish made with simple ingredients like onions, garlic, turnips, and potatoes. Blended to velvety perfection, it’s a warming appetizer or side dish ideal for chilly days.
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 yellow onion, sliced
- 1 sweet onion, sliced
- 6 garlic cloves, chopped
- 1 tsp dried thyme
- 1 tsp kosher salt
- 1/2 tsp pepper
- 3 medium turnips, peeled and chopped
- 1 large russet potato, peeled and chopped
- 4 cups vegetable broth (or chicken broth)
Instructions
1. Melt the butter and olive oil in a large pot or Dutch oven. Add the onions and cook for about 10 minutes until tender and just beginning to brown.
2. Add the garlic, thyme, salt, and pepper. Stir together and cook for 2-3 minutes until the garlic is very fragrant.
3. Add the turnips, potatoes, and broth. Bring to a simmer and turn the heat down to low.
4. Cover and cook for 25-30 minutes until the potatoes and turnips are tender.
5. Add to a blender (or use an immersion blender) to blend the soup until creamy.
6. Taste and season with salt and pepper. If the soup tastes bitter, add a touch of honey or maple syrup to balance the flavor.
7. Optionally, add a bit of half and half to mellow any bitterness from the turnips.
8. Serve warm, optionally garnished with fresh herbs.
Notes
For a smoother soup texture, use a high-powered blender.
If your turnips are strong in flavor, a splash of cream or sweetener helps balance it.
This soup freezes well for up to 3 months in airtight containers.
Great for make-ahead meals and easy to double for larger batches.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Simmering, Blending
- Cuisine: American
Nutrition
- Serving Size: 1.25 cups
- Calories: 129
- Sugar: 9g
- Sodium: 1089mg
- Fat: 5g
- Saturated Fat: 2g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg