turnip soup

various dates

Turnips are a good addition for winter soups, although some might find this a bit unusual. Look for the smaller turnips, no more than 2" thick and very firm to the touch. They taste better. The bigger ones tend to turn fibrous and lose flavor.

A. cream of turnip soup


Unlike radishes, turnips do not lose their flavor when cooked. The turnip flavor is quite strong! If you don't really like turnips, you may want to try this with fewer turnips and add other vegetables. That way, the turnip flavor won't be so overpowering.

I don't go all out on them like this very often. I like to use just a few turnips in mixed vegetable soups, e.g. 1-2 turnips, ½ white cabbage, 10-15 Brussels sprouts, 2-3 carrots, 1 onion, 1 zucchini and celery.


This is what you need for 4 quarts / 8 servings:

  • 5 small turnips (with greens?)
  • S&P

Some variations:

  • 10 plum tomatoes (B)
    or 1 large can of crushed tomatoes
  • 4 leeks (white only) + 4 medium potatoes
  • 3 red bell peppers
  • 5 carrots
  • cream …
Pic1: turnip soup with chives


Pic2: turnips
Pic3: diced
Pic4: cooked


Pic5: puree
Pic6: add milk/heavy cream
Pic7: optional: add bouillon

b. turnip soup with tomatoes


If turnip all by itself is too powerful for you, add one or more other vegetables.
The acidity of tomatoes is a good distraction.  


Pic8: add tomatoes
Pic9: simmer until soft
Pic10: serve and enjoy.

c. turnip soup on the internet


Pic11: turnip soup with red bell peppers - source
Pic12: turnip soup with onions - source