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Creamy Turnip Soup
3 Reviews
From: EatingWell Magazine November/December 2012
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.
- By: EatingWell Test Kitchen
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 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
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt plus a pinch, divided
- 1/4 teaspoon freshly ground white pepper plus a pinch, divided
- 4 cups reduced-sodium chicken broth
- 1/4 cup shredded carrot
- 2 tablespoons thinly sliced scallion greens
- 2 teaspoons white-wine vinegar
Preparation
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Active
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Ready In
- 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.
- Serving size: about 1 cup
- Per serving: 110 calories; 7 g fat(2 g sat); 3 g fiber; 10 g carbohydrates; 4 g protein; 51 mcg folate; 5 mg cholesterol; 5 g sugars; 0 g added sugars; 2442 IU vitamin A; 30 mg vitamin C; 63 mg calcium; 1 mg iron; 659 mg sodium; 401 mg potassium
- Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (49% dv).
- Carbohydrate Servings: 1/2
- Exchanges: 2 vegetable, 1 1/2 fat
Reviews 3
August 27, 2014
By: EatingWell User
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.
November 23, 2013
By: EatingWell User
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.
January 15, 2013
By: EatingWell User
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.
