Turnip Soup

    1 hour 15 minutes

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

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    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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    Reviews in English (1)


    Hubby said best soup he has tasted, kids ate it happily. Don’t be put off by the colour on the pick. I used only 1 celery stick, red onion and some coconut cream and the colour came out more orangy , absolutely delicious. Fav soup now!  -  01 Mar 2018  (Review from Allrecipes UK & Ireland)