Creamy Turnip Sup

Carol White


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!

pinch tips: How to Slice & Mince Vegetables Like a Pro





15 Min


20 Min


Stove Top


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
3 oz
cream cheese, low-fat (soften)
2 Tbsp
flat leaf parsley chopped

Directions Step-By-Step

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.
In a stock pot ( about 3-5 quart size) add vegetable broth and bring to a boil.
Then add turnips, butter, onions, garlic, and reduce heat, let simmer for about 15 minutes or until fork tender.
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.
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.
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