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.
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
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.
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!
- Sauté onion in oil until tender, add diced veggies, and apple.
- Combine everything except the cream, cook until tender.
- Blend until smooth and creamy. If using a countertop blender, close the lid loosely to keep the hot soup from overflowing.
- Stir in cream and reheat.
Garnish with fresh herbs or croutons and serve immediately. Serve with tender drop biscuits for the perfect dippable side!
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
- Butternut Squash Soup – rich & creamy
- Creamy Celery Soup – light & elegant
- Sausage & Kale Soup – perfect for a cold day
- Homemade Tomato Soup – made with fresh tomatoes
- Creamy Cannellini Soup – so hearty & delicious
- 15 Bean Soup – budget-friendly
Did you make this Creamy Turnip Soup? Be sure to leave a rating and a comment below!
Creamy Turnip Soup
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
- ⅓ 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
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dinner, Lunch, Soup
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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.
That sounds delicious, Lezlie! Thanks for sharing.
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
That’s great, Laurie! So happy it turned out delicious :)
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 sharing
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.
That sounds like a wonderful meal Linda!
Our house is dairy- free for health reasons – do you think I could substitute full fat coconut milk for the heavy cream? Thanks
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!
Excellent results easy recipe easy on the budget.
I am so glad you enjoyed this soup recipe Beth!
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.
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.
Ginger is the perfect addition Onalee, so glad you loved this recipe!