In this recipe, the humble turnip is transformed into a rich turnip 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. Source: EatingWell Magazine, November/December 2012

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • Puree the soup in the pan using an immersion blender or transfer to a regular 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.

Nutrition Facts

110 calories; 6.8 g total fat; 1.9 g saturated fat; 5 mg cholesterol; 659 mg sodium. 401 mg potassium; 9.9 g carbohydrates; 2.7 g fiber; 5 g sugar; 3.5 g protein; 2442 IU vitamin a iu; 30 mg vitamin c; 51 mcg folate; 63 mg calcium; 1 mg iron; 19 mg magnesium;

Reviews (4)

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4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I got the turnips from my farmers market with the greens still on them! Amazing meal that my parents enjoyed too. Even keto! And a great taste if your looking for something like creamy potato soup. Only thing I would do different next time is get more turnips and make double so we could have leftovers lol!! Read More
Rating: 4 stars
I LOVED this soup and it was easy to make. I substituted veg. broth for chix broth to make it a vegetarian soup and it was amazing. Read More
Rating: 4 stars
Loved the idea of soup and salad. I used local market fresh spinach and it was a refreshing meal. Will make again and start experimenting with other soups to add a salad to. Read More
Rating: 4 stars
This was a nice delicate soup mildly sweet. I'm not sure the salad belonged with it though. I thought the dressing masked the soup's flavors. It's not as thick as it looks. Will definitely make again. Read More