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 -
Expenses: Less than $1 per/serving
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!
- 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
- Preheat your oven to 375 degrees Fahrenheit.
- Clean and quarter the turnips, potatoes and squash. I always keep the skins on my potatoes but you can peel if you wish.
- 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.
- Remove vegetables and let cool.
- 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.)
- 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.
- Add the turnip mixture back into the soup pot with the remaining stock. You can add more water if the soup is too thick.
- Reduce heat and simmer for 10-15 minutes.
- 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.
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