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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2012


Recipe Summary

45 mins


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; protein 3.5g; carbohydrates 9.9g; dietary fiber 2.7g; sugars 5g; fat 6.8g; saturated fat 1.9g; cholesterol 5.1mg; vitamin a iu 2442.3IU; vitamin c 30.3mg; folate 51.3mcg; calcium 63.2mg; iron 0.8mg; magnesium 19.1mg; potassium 401mg; sodium 659.2mg; thiamin 0.1mg.

Reviews (2)

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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: 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
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
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: 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