Name: Creamy Turnip Soup
Cook time: 30 min
Total time: 45 min
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; 0.5 teaspoon dried rosemary; 0.5 teaspoon salt plus a pinch, divided; 0.25 teaspoon freshly ground white pepper plus a pinch, divided; 4 cups reduced-sodium chicken broth; 0.25 cup shredded carrot; 2 tablespoons thinly sliced scallion greens; 2 teaspoons white-wine vinegar

Creamy Turnip Soup

4.5

(2)

2 Reviews

In this healthy turnip soup recipe, the humble turnip is transformed into a velvety 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.

Hilary Meyer

Updated on April 18, 2023

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

a recipe photo of the Creamy Turnip Soup — Photo: Diana Chistruga

Cook Time:

30 mins

Additional Time:

15 mins

Total Time:

45 mins

Servings:

Yield:

6 servings, about 1 cup each

Nutrition Profile:

Gluten-Free Healthy Immunity High Fiber Low Added Sugars Low Carbohydrate Low-Calorie

Jump to Nutrition Facts

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
½ teaspoon dried rosemary
½ teaspoon salt plus a pinch, divided
¼ teaspoon freshly ground white pepper plus a pinch, divided
4 cups reduced-sodium chicken broth
¼ cup shredded carrot
2 tablespoons thinly sliced scallion greens
2 teaspoons white-wine vinegar

Directions

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 (per serving)

110	Calories
7g	Fat
10g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size about 1 cup
Calories 110
% Daily Value *
Total Carbohydrate 10g	4%
Dietary Fiber 3g	10%
Total Sugars 5g
Protein 4g	7%
Total Fat 7g	9%
Saturated Fat 2g	10%
Cholesterol 5mg	2%
Vitamin A 2442IU	49%
Vitamin C 30mg	34%
Folate 51mcg	13%
Sodium 659mg	29%
Calcium 63mg	5%
Iron 1mg	4%
Magnesium 19mg	5%
Potassium 401mg	9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.