Turnips are a flavorful root veggie, perfect turned into a warm creamy soup on a chilly day!

Turnips have a lovely flavor, a combination of cabbage and radish. They can be bitter when eaten raw but become mild-flavored and slightly sweet when cooked.

finishsed Turnip Soup in bowls

Turnips work well in just about any recipe that calls for a potato or a sweet potato.  They can be mashed, baked, roasted, or made into fries or even a casserole.

To Prep Turnips

I prefer to peel the turnips (along with the apple and potato) as it gives a smoother consistency to this soup.

ingredients to make Turnip Soup on a table

Ingredients

VEGGIES The turnips are the primary flavor in this recipe. A potato adds to the creamy texture while the apple adds a very subtle fresh flavor.

SEASONINGS Salt & curry powder are added to the soup for an extra kick!

ADDITIONS Once the soup is fully prepared, feel free to add sliced mushrooms, shredded chicken, cubes of ham, or even macaroni for a chunky version. Turnip soup is great for leftover meats and veggies!

PRO TIP: For a vegetarian version, replace the chicken broth with vegetable broth.

process of blending Turnip Soup

How To Make Turnip Soup

An immersion blender is the easiest way to blend this to a creamy consistency. Turnip soup is so easy to make, it’s ready in no time at all!

  1. Sauté onion in oil until tender, add diced veggies, and apple.
  2. Combine everything except the cream, cook until tender.
  3. Blend until smooth and creamy. If using a countertop blender, close the lid loosely to keep the hot soup from overflowing.
  4. Stir in cream and reheat.

Garnish with fresh herbs or croutons and serve immediately. Serve with tender drop biscuits for the perfect dippable side!

taking a laddle of soup out of a pot of Turnip Soup

How to Store Turnip Soup

  • Keep leftover turnip soup in an airtight container in the refrigerator and it should keep about 4 days.
  • To freeze turnip soup, ladle the chilled soup into freezer bags and label them with the date. Freeze flat and then store them upright (like books) to save freezer space! Frozen turnip soup will stay fresh for about 3 months in the freezer.

More Savory Soups

Did you make this Creamy Turnip Soup? Be sure to leave a rating and a comment below! 

close up of a bowl of Turnip Soup with bread and pot in the background
4.97 from 61 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Creamy Turnip Soup

Hearty & delicious, this creamy turnip soup is the perfect soup for lunch or dinner!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
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Ingredients  

  • 1 tablespoon olive oil
  • 1 onion diced
  • 1 ½ pounds turnips peeled
  • 1 medium potato peeled
  • 1 Granny smith apple peeled
  • 2 cups chicken broth or vegetable broth
  • ¾ teaspoon Kosher salt or to taste
  • ½ teaspoon curry powder
  • cup light cream

Instructions 

  • Combine olive oil and onion in a medium saucepan and cook over medium heat until onion is tender.
  • Meanwhile, dice turnips, potato, and apple into 1" cubes.
  • Add all ingredients except cream to the saucepan. Bring to a boil, reduce heat to simmer and cook covered 12-14 minutes or until all vegetables are very tender.
  • Using a hand blender or a regular blender*, blend until smooth (see notes for regular blender).
  • Stir in cream and heat through for 2-3 minutes.
  • Garnish with herbs and croutons if desired.

Notes

*If blending in a regular blender, be sure not to seal tightly. The steam and build up and it can burst open.
Serving Tip
Ladle soup into bowls and add a small drizzle of heavy cream. Swirl the cream slightly with a toothpick or skewer to make pretty designs in the soup. Garnish and serve.
4.97 from 61 votes

Nutrition Information

Calories: 149 | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 985mg | Potassium: 517mg | Fiber: 5g | Sugar: 12g | Vitamin A: 126IU | Vitamin C: 48mg | Calcium: 74mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dinner, Lunch, Soup
Cuisine American
Turnip Soup in bowls with writing
Turnip Soup in the pot with a title
Turnip Soup in bowls with a title
ingredients to make Turnip Soup with finished dish and a title

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Made this today for dinner and I sampled before it hit the table. AMAZING! The taste, the texture, everything is spot on. I think the Granny Smith apple makes this soup as delicious as it is. Thanks for sharing5 stars

  2. This was a great recipe! I made some modifications which include:
    -no apple
    -extra potato
    -1.5 cup chicken stock
    -Indian curry 2 tbsp
    -1/2 cup heavy cream and tbsp butter
    Served with Cajun blackened tilapia, braised Cajun collards, and sautéed mushrooms with rosemary and sage. Served with a splash of lemon! Absolutely delicious!5 stars

  3. My turnip was about 2 lbs and I needed 4 cups of stock. Otherwise used all other ingredients at recommended quantity.4 stars

  4. This soup is delicious!!
    So simple and it uses up that turnip in your fridge. Add a little sage either fresh or dried or savoury for an additional bit of flavour!5 stars

  5. recipe is great . I added cheese and bacon bits to leftover soup .

    Now I don’t know how you completed this recipe in 30 min.
    It took that long to cook veggies to tender.

  6. Thanks so much for a delicious recipe. Turnips aren’t a particularly popular veggie where I live. I describe them as ‘humble’. I love soup bc it’s a way to make simple ingredients taste wonderful and to make several meals at once. I gave up dairy for health reasons and thought I’d use some coconut cream but found the recipe was so creamy w/o it, didn’t need it. Used Herbs de Provence instead of curry powder and stirred some white miso in when the soup had cooled a little for some extra umami. Garnished w fresh parsley and some croutons. So pretty and yummy.

  7. I made this with what I had on hand. Insured of regular onion, I used green onions. No apple and no milk or cream. Also, my family enjoys stronger flavors so I used a bit more seasoning. Turned out absolutely delicious!! My husband even had it leftover for breakfast 5 stars

  8. as a turnip lover and veggie grower have to say this is surprisingly good. an extra apple maybe to help a bit more but very yummy all the same. thanks for sharing5 stars

  9. I’ve made this recipe several times now. it’s my new go to in the winter along with corn meal wedges, homemade butter, honey.4 stars

  10. Our house is dairy- free for health reasons – do you think I could substitute full fat coconut milk for the heavy cream? Thanks

    1. I haven’t tried it so I can’t say for sure Jen. It will slightly alter the flavor, but it should work just fine. If you try it I would love to hear how it turns out!

  11. Delicious!! I substituted a little parsnip for a bit of the turnip, used two small apples, but otherwise followed the recipe. My advice is to double the recipe for a nice big pot of soup.5 stars

  12. I was curious about the apple, but it certainly added another layer of goodness to this soup. As usual, I minced 1 clove of garlic and sautéed that with the onion the last minute. We don’t care for curry so I used nutmeg and ginger. The soup was delicious.5 stars