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Creamy Turnip Soup

November/December 2012

Your rating: None Average: 3.4 (42 votes)

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.


Creamy Turnip Soup

Makes: 6 servings, about 1 cup each

Active Time:

Total Time:

Ingredients

  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Per serving: 110 calories; 7 g fat (2 g sat, 4 g mono); 5 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 4 g protein; 3 g fiber; 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


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