Turnip Soup
  • 4-6medium turnipsabout 1 1/2 pounds
  • 2 tablespoons butter
  • 1 russet potato, or 3 Yukon goldsscrubbed and cut into chunks
  • 1 white onion, or 2 leekswhite parts only, cut into 1/2-inch dice
  • 1clove garlicminced
  • 1/4cup fresh parsleychopped
  • 1teaspoon fresh thyme leavesor 1/4 heaping teaspoon dried thyme
  • 1teaspoon sea salt
  • 6 cups wateror vegetable broth
  • 1/2 cup reduced-fat (2 percent) milk or soy milk
  • Freshly ground white pepper
  • 1/2cup grated aged Gruyère cheesefor garnish
  • 1cup whole-wheat croutonsfor garnish
  1. If using new, tender-skinned turnips, you needn’t peel them, although you can if you wish. If using storage turnips, peel them thickly, getting right under the epidermis, a thin line that you can see. Cut turnips into rough 1-inch cubes.
  2. Melt butter in a soup pot over medium heat. Add turnips, potatoes, onion or leeks, garlic, parsley, and thyme. Cook for about 5 minutes, add 1 teaspoon salt and water or broth, and bring to a boil. Reduce heat and simmer, partially covered, until vegetables are tender, about 25 minutes. Keep the soup chunky if you like, purée a portion of it (such as 1 cup or half) to give it a creamy background, or purée the whole thing.
  3. Stir in milk. If you’ve cooked any greens, stir them in as well. Taste and adjust seasoning with salt and white pepper. Serve soup, topped with cheese and croutons, if using.
Recipe Notes
Nutrition Facts
Turnip Soup
Amount Per Serving
Calories 134
% Daily Value*
Cholesterol 12mg 4%
Sodium 501mg 21%
Total Carbohydrates 22g 7%
Dietary Fiber 3g 12%
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.


PER SERVING: 134 cal, 29% fat cal, 4g fat, 3g sat fat, 12mg chol, 3g protein, 22g carb, 3g fiber, 501mg sodium