Turnips in Soup - A Creamy Delight

What a Bulb -

In all my nearly quarter of a century of living, I'd never once tried a turnip. I know, shame on me. You don't have to worry any longer though because it's a stat that no longer exists. That's right, I worked up enough courage to cook these little buggers and now I'm here to share the experience. On my menu is a Roasted Turnip, Potato and Winter Squash Soup perfect for any nippy autumn evening. Keep reading to discover more about turnips and to uncover my recipe that highlights the use of turnips in soup.

_________________________________________________________________

What's a Turnip?

A Turnip is a root vegetable that is grown for its bulb like taproot. The leaves of turnips may also be eaten, but are much less common in markets. The root has a purple and white exterior with a completely white interior. The flesh gets its color from the sunlight that hits the protruding bulb during growth. If I were to describe the flavors, I would say it is somewhere between a radish and a potato with a definite radish like texture. The preferred method of cooking turnips is to roast them in the oven. This helps soften the hard texture and bring out the best flavors.

_________________________________________________________________

Recipe Rating -

Cast your vote for Roasted Turnip Soup Recipe

Cook Time

  • Prep time: 20 min
  • Cook time: 1 hour 10 min
  • Ready in: 1 hour 30 min
  • Yields: Serves Eight

Expenses: Less than $1 per/serving

Vegetarians -

This soup can easily be modified with vegetable stock and oil to create a perfect meatless meal. Squash and potatoes add high levels of nutrition to create a fulfilling vegetarian turnip soup.

Roasted Turnip Soup -

Usually when I'm working with new ingredients, I'll pick similar flavors and combine it all into a soup. That's exactly what I've done here. I decided to pair turnips with Yukon Gold potatoes and Delicata winter squash. My reasoning is that potatoes are also a root crop, and that all three are commonly viewed as fall harvest crops. Very appropriate!

Ingredients -

  • 5 Small Turnips
  • 3 Small Yukon Gold Potatoes
  • 1 Medium Delicata Squash
  • 1 Yellow or White Onion
  • 2 Cloves Garlic
  • 8 Cups Pork or Chicken Stock
  • 1 Tablespoon Butter
  • 2 Bay Leaves
  • 2 Teaspoons Thyme
  • Olive Oil
  • Salt and Pepper
  • Garnish with Cilantro and Lime

_________________________________________________________________

Process -

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Clean and quarter the turnips, potatoes and squash. I always keep the skins on my potatoes but you can peel if you wish.
  3. Arrange in a single layer on a baking tray. Place the squash on top of the layer of potato and turnips. Lightly drizzle with olive oil and season with a sprinkle of salt and pepper. Bake for 45 minutes.
  4. Remove vegetables and let cool.
  5. Once cool, work the roasted vegetables in small batches using a blender or food processor to break them down. Add the stock to the batches to make the process easier. You can go as chunky or as creamy as you'd like. (I leave mine chunkier because I can't stand a baby food consistency. Many like it though.)
  6. Bring a soup pot to medium heat on the stove. Add the tablespoon butter and let it melt. Finely chop your onion and add it to the pot once the butter has melted. Cook for 4-5 minutes.
  7. Add the turnip mixture back into the soup pot with the remaining stock. You can add more water if the soup is too thick.
  8. Reduce heat and simmer for 10-15 minutes.
  9. Garnish with cilantro and lime to brighten the soup and to freshen the flavors.

_________________________________________________________________

Hey, you can pretty much call today productive. You learned a little about turnips and also learned a great hearty recipe featuring turnips in soup. What more could you want? I hope that you have enjoyed the article because I appreciate you stopping by to read. I've included some of my other favorite recipes below for your viewing pleasure.

More by this Author


Comments 8 comments

craftybegonia profile image

craftybegonia 5 years ago from Southwestern, United States

Never thought of turnips as a creamy delight! A great recipe can make all the difference for the reputation of a simple veggy.


livelonger profile image

livelonger 5 years ago from San Francisco

What a gorgeous color...with the ingredients and spices you've chosen, I can only imagine how good it tastes. We're going to have to give this one a try.


Joe Macho profile image

Joe Macho 5 years ago from Colorado Author

craftybegonia - Sometimes going in with a clean slate helps the mind create new and exciting results. Glad you enjoyed.

livelonger - You know, I was actually surprised myself on how well this turned out. The color was quite stunning, thanks to the Delicata Squash. I really hadn't planned for the Lime and Cilantro at first, but once I added it I knew that they were the missing ingredients. Classic soup with a hybrid twist I suppose. Hope you like it.


davenmidtown profile image

davenmidtown 5 years ago from Sacramento, California

Joe: Another great recipe. I love the flow of this hub and how you have lain out the instructions and ingredients. The photo's rock and that soup looks pretty dang good too! voted up and shared.


Joe Macho profile image

Joe Macho 5 years ago from Colorado Author

Davenmidtown - Thanks for the always positive feedback. I'm trying to make it easy for people to learn to cook with fresh ingredients again. Hopefully it's working. The soup is very good.


davenmidtown profile image

davenmidtown 5 years ago from Sacramento, California

You are doing a great job! I like that you use things that most anyone could grow themselves.


Derdriu 4 years ago

Joe Macho: What's not to like about a soup which has some of my favorite ingredients: onions, potatoes, squash and ... turnips! Your directions are clear, and the photos stimulate the appetite and induce hunger.

Thank you for sharing, voted up + all categories,

Derdriu


Joe Macho profile image

Joe Macho 4 years ago from Colorado Author

davenmidtown - Thanks, although I use some exotic ingredients every hay and nay, I really do try to use produce that everyone can get their hands on. If you can grow it, that's even better.

Derdriu - Thanks for your kind feedback. If onions, potatoes, turnips and squash really are your cup of tea, you'll love this recipe. I appreciate you stopping by to read.

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.


    Click to Rate This Article
    working