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Humble White Turnip Soup

Humble White Turnip Soup

Makes two quarts of turnip soup. The humble turnip can be overlooked and underrated. If you're not already a fan of this flavorful root vegetable, this classic turnip soup might surprise you as it is so simple to make, delicious, nutritious and definitely economical.
Course Soup
Cuisine Canadian
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 6 -8
Author Valerie Lugonja


  • 900 g baby turnips , with greens attached
  • 1 potato or 200g potato
  • 30 g unsalted butter
  • 1 medium onion , peeled and quartered
  • 2-3 cloves garlic
  • 1 litre chicken stock
  • Kosher salt , to taste
  • Freshly ground pepper , to taste


  1. Cut turnips into cubes, about ½ inch to 1 inch thick, depending on diameter
  2. Peel potato; cube as turnips
  3. In heavy-bottomed soup pot, heat butter over a low-to-medium heat; add onion, garlic and turnips
  4. Cook 2-3 minutes, stirring continuously; add stock and potato
  5. Increase heat to medium-high and bring to a boil, hen lower heat and simmer for 15 minutes until turnips and potatoes can be pierced with a knife (Don't let them get mushy)
  6. Meanwhile, wash and dry reserved turnip greens; finely chop and sauté in a pan with a little oil or butter until tender and wilted
  7. Season with Kosher salt
  8. Remove soup from heat; purée in blender, working in batches, if necessary
  9. Return puréed soup to pot; bring to a simmer, adding more broth or stock to adjust thickness, if necessary
  10. Stir ¼ cup cream into soup
  11. Stir in sautéed greens or garnish each bowl of soup with a cluster of greens in the middle
  12. Season to taste; serve immediately

Instructions with the Thermomix:

  1. Trim the greens off the turnips and reserve about a cup of the greens; wash, dry and finely chop greens
  2. Sauté in TM bowl with 10g butter for 1 minute, 100C at speed 2; season with Kosher salt and set aside
  3. Cut turnips into cubes to cook evenly; cube potato as turnips
  4. Scale onion and garlic into TM bowl; mince for 3 seconds, speed 5
  5. Scale butter and wine, if using, into TM bowl; saute aromatics for 2 minutes at 100C
  6. Scale turnip, potato, and stock into the TM bowl; boil soup at 100C for 12 minutes, speed 2
  7. Purée for 30 seconds, speed 0-10, or until velvet in texture (may need to do it twice)
  8. Add broth, if needed to adjust texture; stir 100g cream into soup; season to taste
  9. Place cluster of sautéed turnip greens into center of each bowl; serve immediately

Recipe Notes

Note: The soup can be thickened with rice instead of potato. Just substitute about 1/3 cup of uncooked rice for the potato, and simmer the soup until the rice is soft.