Creamy Turnip Sup

Carol White

By
@Mstwinkie

There are so many vegetables that are overlooked and underrated. Today I am going to put in the spotlight the "Turnip". As a child I did not like turnips. My mother often cooked them with Turnip Greens and other veggies. She even tried to persuade me that they taste just like potatoes. Since then I have tried turnips in various soups and with greens and I love them. So I hope this recipe will entice you to try turnips. Enjoy!


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Comments:

Serves:

6

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1 lb
white turnips (about 4 medium) peeled and cubed
3 c
low sodium vegetable broth
3 Tbsp
butter, unsalted
1 small
white onion chopped
4 clove
garlic minced
1/2 c
instant mashed potatoes
1 tsp
freshly grated nutmeg
1 Tbsp
honey
3 oz
cream cheese, low-fat (soften)
2 Tbsp
flat leaf parsley chopped

Directions Step-By-Step

1
Wash and peel turnips, then cut into cubes, about 1/2 inch thick. Just make sure the cubes are cut the same size so that they can evenly cook.
2
In a stock pot ( about 3-5 quart size) add vegetable broth and bring to a boil.
3
Then add turnips, butter, onions, garlic, and reduce heat, let simmer for about 15 minutes or until fork tender.
4
Remove from heat and let cool for a few minutes. Prep blender for soup (be careful when placing hot items in your blender as the steam can blow the lid off.) You must vent your lid.
5
Pour soup mixture into blender and add mashed potato flakes, nutmeg, honey, and blend on medium speed until smooth, then add soften cream cheese and blend well.
6
Return soup to pot and let simmer for about 2-3 minutes, season to taste with salt and pepper. Then add chopped parsley and blend. Ladle soup into bowls and garnish with fresh chopped scallions and additional parsley.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy
Hashtags: #vegetables, #Turnips