Turnip Soup

Turnip Soup


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Roast turnips in the oven and they become lovely and sweet and perfect in vegetarian soup. Omit the cream to make it vegan.


Serves: 6 

  • 1 turnip, peeled and diced
  • 3 tablespoons olive oil
  • salt and freshly ground pepper, to taste
  • 1 onion, finely diced
  • 2 carrots, thinly sliced
  • 2 stalks celery, thinly sliced
  • 1 clove garlic, minced
  • 1 teaspoon dried thyme
  • 5 cups vegetable stock
  • dash cream (optional)

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. Preheat oven to 200 degrees C.
  2. Place turnip cubes on a greased baking tray. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper. Roast in the oven 25-30 minutes, until soft and golden brown.
  3. Heat the remaining oil in a saucepan. Add onion, carrot, celery, garlic and thyme and saute 4-5 minutes until vegetables are soft but not browning.
  4. Add the roast turnips and vegetable stock. Bring to a boil, reduce heat and simmer 25-30 minutes, stirring occasionally.
  5. Puree the soup. Add cream if desired, and adjust seasoning if necessary. Reheat and serve.

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