How to make Creamy Turnip Soup? (Perfect Soup for Chilly days)

A tasty root vegetable, turnips are ideal for making a warm, creamy soup on a chilly day.

Turnips have a delicious flavor that is a mashup of radish and cabbage. When cooked, they have a mild flavor and a hint of sweetness rather than being bitter when consumed raw. (Creamy Turnip Soup)

Almost any dish that calls for potatoes or sweet potatoes will work well with turnips. You can mash, bake, roast, fry, or even make a casserole with them.

Creamy Turnip Soup preparation

Turnips, apples, and potatoes are all best peeled, as it gives the soup a smoother consistency.

Ingredients

VEGGIES The main flavor in this dish comes from the turnips. The apple provides a very light fresh flavor while the potato contributes to the creamy texture.

SEASONINGS The soup gets an extra kick from the addition of salt and curry powder!

ADDITIONS Feel free to garnish the finished soup with sliced mushrooms, chopped chicken, ham cubes, or even macaroni for a chunkier version. You can use leftover pork and vegetables in turnip soup.

PRO HINT: Use veggie broth in place of the chicken stock to make the dish vegetarian.

Make Creamy Turnip Soup at Home

The simplest way to combine this into a creamy consistency is with an immersion blender. Turnip soup comes together quickly and is quite simple to make.

1. Once the onion is soft, add the apple and diced vegetables.
2. Cook everything together until soft, excluding the cream.
3. Blend till creamy and smooth. If using a countertop blender, lightly fasten the lid to prevent the hot soup from spilling out.
4. The cream is added after reheating.

Serve right after adding croutons or fresh herbs as a garnish. For the ideal dipping side, serve with delicate drop biscuits!

How to Keep Creamy Turnip Soup Fresh

• Turnip soup can last for about 4 days if you store it in an airtight jar in the fridge.
• Turnip soup can be frozen by ladling the chilled soup into freezer bags and marking the bags with the date. To save freezer space, freeze them flat and then store them upright (like books)! Turnip soup that has been frozen will keep its freshness for around three months.

Delicious Turnip Soup

This creamy turnip soup is the ideal soup for lunch or dinner because it’s hearty and delicious.

Ingredients

• 1 tablespoon olive oil
• 1 onion diced
• 2 cups chicken broth or vegetable broth
• 1 ½ pounds turnips peeled
• 1 medium potato peeled
• ¾ teaspoon Kosher salt or to taste
• 1 Granny smith apple peeled
• ½ teaspoon curry powder
• ⅓ cup light cream

Instructions for Turnip Soup

1. In a medium saucepan, combine the onion and olive oil, and sauté until the onion is soft.
2. Slice the apple, potato, and turnips into 1-inch cubes in the meantime.
3. All ingredients—except cream—should be added to the pot. All vegetables should be very soft after 12 to 14 minutes of cooking covered at a simmer after bringing to a boil.
4. Blend until smooth either with a hand blender or a conventional blender (see notes for regular blender).
5. Add cream and cook through for two to three minutes.
6. If desired, garnish with croutons and herbs.

Notes

Be careful not to seal the lid too tightly when mixing in a standard blender. It may explode open when the steam builds up.

Serving Tip

Pour soup into dishes and top with a thin layer of heavy cream. Use a toothpick or skewer to form small swirls in the cream to create attractive patterns in the soup. Serve with a garnish.

Nutrition information

Calories: 149 | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 985mg | Potassium: 517mg | Fiber: 5g | Sugar: 12g | Vitamin A: 126IU | Vitamin C: 48mg | Calcium: 74mg | Iron: 1mg