creamy turnip sup

★★★★★ 4
a recipe by
Carol White
Fort Lauderdale, FL

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!

★★★★★ 4
serves 6
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For creamy turnip sup

  • 1 lb
    white turnips (about 4 medium) peeled and cubed
  • 3 c
    low sodium vegetable broth
  • 3 Tbsp
    butter, unsalted
  • 1 sm
    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

How To Make creamy turnip sup

  • 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.
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