Close
Photo:Diana Chistruga
Diana Chistruga
Cook Time:30 minsAdditional Time:15 minsTotal Time:45 minsServings:6Yield:6 servings, about 1 cup eachJump to Nutrition Facts
Cook Time:30 minsAdditional Time:15 minsTotal Time:45 minsServings:6Yield:6 servings, about 1 cup each
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:45 mins
Total Time:
45 mins
Servings:6
Servings:
6
Yield:6 servings, about 1 cup each
Yield:
6 servings, about 1 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4mediumturnips(about1 1/2pounds) plus1 1/2cupsthinly sliced turnip greens or spinach, divided2tablespoonsextra-virgin olive oil, divided1tablespoonbutter1mediumonion, sliced½teaspoondried rosemary½teaspoonsalt plus a pinch, divided¼teaspoonfreshly ground white pepper plus a pinch, divided4cupsreduced-sodium chicken broth¼cupshredded carrot2tablespoonsthinly sliced scallion greens2teaspoonswhite-wine vinegar
Cook Mode(Keep screen awake)
Ingredients
4mediumturnips(about1 1/2pounds) plus1 1/2cupsthinly sliced turnip greens or spinach, divided
2tablespoonsextra-virgin olive oil, divided
1tablespoonbutter
1mediumonion, sliced
½teaspoondried rosemary
½teaspoonsalt plus a pinch, divided
¼teaspoonfreshly ground white pepper plus a pinch, divided
4cupsreduced-sodium chicken broth
¼cupshredded carrot
2tablespoonsthinly sliced scallion greens
2teaspoonswhite-wine vinegar
Directions
Peel and slice turnips. Heat 1 tablespoon oil and butter in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes. Add the turnips, rosemary, 1/2 teaspoon salt and 1/4 teaspoon white pepper; stir to combine. Cover and cook, stirring once or twice, for 10 minutes.
Add broth, increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook until the turnips are tender, 10 to 12 minutes more.
Meanwhile, toss the turnip greens (or spinach) in a medium bowl with carrot, scallion greens, vinegar, the remaining 1 tablespoon oil and pinch of salt and pepper.
Puree the soup in the pan using an immersion blender or transfer to a countertop blender and blend until smooth. (Use caution when pureeing hot liquids.) Serve each portion of soup topped with a generous 1/4 cup of the salad.
Equipment
Large saucepan, immersion blender or countertop blender
Frequently Asked QuestionsTurnips are packed with important nutrients, including calcium, folate, potassium, magnesium and phosphorous. One cup of mashed turnips will give you 51 calories, 5 grams of fiber and 27 grams of vitamin C—that’s 30% of your day’s worth of vitamin C and 18% of your daily fiber needs, per theUSDA.You can also eatturnip greens, which are considered a dark leafy green, rich in magnesium and vitamins A and C. Turnip greens are an important part of the African Heritage Diet. We include the turnip greens in this recipe as a little salad to top the soup.Because this recipe contains 1 tablespoon of butter, it is technically not dairy-free. If you need it to be totally dairy-free, you could swap the butter with a plant-based butter or margarine, but you might not end up with as creamy of an end product.Absolutely! To make this soup vegetarian, use 4 cups of reduced-sodium vegetable broth. Use your favorite store-bought or homemadevegetable broth.This creamy turnip soup is delicious paired with a grilled cheese sandwich or panini. Try it with aChicken Pesto Panini,Turkey & Cheese PaniniorSun-Dried Tomato-Tuna Paniniand homemadevegetable chipsfor some crunch.Yes, you can make the turnip soup ahead, but the turnip greens salad is best eaten the day it’s made. Cool the soup completely and refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. Reheat in the microwave or on the stovetop until warmed through.We recommend peeling the turnips for the best consistency, but you can keep the peel on if you prefer. If you prefer to keep the peel on, look for smaller turnips with thinner skin and scrub them well under cold running water before slicing.
Frequently Asked Questions
Turnips are packed with important nutrients, including calcium, folate, potassium, magnesium and phosphorous. One cup of mashed turnips will give you 51 calories, 5 grams of fiber and 27 grams of vitamin C—that’s 30% of your day’s worth of vitamin C and 18% of your daily fiber needs, per theUSDA.You can also eatturnip greens, which are considered a dark leafy green, rich in magnesium and vitamins A and C. Turnip greens are an important part of the African Heritage Diet. We include the turnip greens in this recipe as a little salad to top the soup.
Turnips are packed with important nutrients, including calcium, folate, potassium, magnesium and phosphorous. One cup of mashed turnips will give you 51 calories, 5 grams of fiber and 27 grams of vitamin C—that’s 30% of your day’s worth of vitamin C and 18% of your daily fiber needs, per theUSDA.
You can also eatturnip greens, which are considered a dark leafy green, rich in magnesium and vitamins A and C. Turnip greens are an important part of the African Heritage Diet. We include the turnip greens in this recipe as a little salad to top the soup.
Because this recipe contains 1 tablespoon of butter, it is technically not dairy-free. If you need it to be totally dairy-free, you could swap the butter with a plant-based butter or margarine, but you might not end up with as creamy of an end product.
Absolutely! To make this soup vegetarian, use 4 cups of reduced-sodium vegetable broth. Use your favorite store-bought or homemadevegetable broth.
This creamy turnip soup is delicious paired with a grilled cheese sandwich or panini. Try it with aChicken Pesto Panini,Turkey & Cheese PaniniorSun-Dried Tomato-Tuna Paniniand homemadevegetable chipsfor some crunch.
Yes, you can make the turnip soup ahead, but the turnip greens salad is best eaten the day it’s made. Cool the soup completely and refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. Reheat in the microwave or on the stovetop until warmed through.
We recommend peeling the turnips for the best consistency, but you can keep the peel on if you prefer. If you prefer to keep the peel on, look for smaller turnips with thinner skin and scrub them well under cold running water before slicing.
Originally appeared: EatingWell Magazine, November/December 2012
Rate ItPrint
Nutrition Facts(per serving)110Calories7gFat10gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
