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Turnip Soup with Carrots, Potatoes, and Cream Recipe

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3.8 from 57 reviews

This creamy and comforting turnip soup is a perfect way to enjoy a nutritious, warming meal. Featuring tender turnips, potatoes, and aromatic vegetables simmered in a flavorful vegetable broth with hints of nutmeg, coriander, and thyme, it offers a balanced blend of earthiness and mild spice. Finished with a splash of cream, this soup is ideal for a cozy lunch or dinner.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 2 tablespoon olive oil (or butter)
  • 1 medium yellow or white onion, sliced or chopped
  • 1 leek, cleaned and sliced or chopped
  • 1 large carrot, peeled and chopped
  • 3 garlic cloves, minced
  • 15oz (450 grams) turnips (weighed after peeling), cut into chunks
  • 1 (8oz/220 grams) large potato, cut into chunks
  • 3 ½ cups (840 ml) low-salt vegetable broth

Spices and Seasoning

  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground coriander
  • ½ teaspoon dried thyme (or 4 fresh sprigs)
  • 1 bay leaf
  • 1 ¼ tsp fine salt, plus more to taste
  • ⅛ tsp ground black pepper

Finishing

  • ½ cup (120 ml) cream

Instructions

  1. Heat the Olive Oil: In a large pot, warm 2 tablespoons of olive oil or butter over medium heat to prepare for sautéing the vegetables.
  2. Sauté Aromatics: Add the chopped or sliced onion, leek, and carrot to the pot. Cook them gently until they are softened, about 5-7 minutes, stirring occasionally to prevent sticking.
  3. Add Garlic: Stir in the minced garlic cloves and cook for an additional 1-2 minutes until fragrant, ensuring it doesn’t burn.
  4. Add Turnips and Potatoes: Incorporate the peeled and chunked turnips and potatoes into the pot, stirring them to combine well with the sautéed vegetables.
  5. Pour in Broth and Spices: Add 3 ½ cups of low-salt vegetable broth, then season with ground nutmeg, ground coriander, dried thyme (or fresh sprigs), bay leaf, 1 ¼ teaspoons fine salt, and ⅛ teaspoon black pepper. Stir gently to mix the flavors.
  6. Simmer the Soup: Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 30-40 minutes, or until the turnips and potatoes are very tender and easily pierced with a fork.
  7. Remove Bay Leaf and Thyme Sprigs: If you used fresh thyme and bay leaf, remove them from the pot before blending to avoid over-intensifying their flavors.
  8. Blend the Soup: Using an immersion blender or a regular blender in batches, puree the soup until it reaches a smooth, creamy consistency.
  9. Stir in Cream: Return the blended soup to the pot if needed, then gently stir in ½ cup of cream to add richness and a velvety texture. Heat through but do not boil.
  10. Adjust Seasoning and Serve: Taste the soup and add more salt or pepper if desired. Serve hot, garnished with optional fresh herbs or a drizzle of olive oil.

Notes

  • To make the soup dairy-free, substitute cream with coconut milk or a plant-based cream alternative.
  • If you prefer a chunkier texture, blend only half of the soup and mix it back with the unblended portion.
  • For an extra flavor boost, garnish with freshly chopped parsley or chives.
  • Storing: The soup keeps well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: European
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/turnip-soup-with-carrots-potatoes-and-cream-recipe/