Turnip soup

Have you tried Turnip soup? Did you know that Turnips have been around for centuries? Turnips have a round shape with slightly purple skin. They are full of nutritional benefits, and incorporating this humble vegetable into a soup makes a lot of sense.

Turnips are also widely available from late fall to early spring. During this period, they have a tender texture and a sweet taste. The interesting thing about turnips is that they are not limited to soup; you can make various dishes, such as stir-fries, and add them to stews and salads for extra flavour and nutrition.

In this recipe, we’ve combined turnips with potatoes. Turnips are naturally sweet, whereas potatoes can be rather bland unless properly seasoned.

Turnips have a slightly sweet and peppery taste. However, the rest of the flavours are neutral, so it is important to use spices when preparing dishes that use turnips. Some people replace potatoes with turnips in mashed potato recipes.

Ingredients

Turnips, potato, leek, onion, garlic, butter, olive oil, heavy cream, water, chicken stock cube, bay leaves, nutmeg, paprika, and black pepper.

In this recipe, we’ve combined turnips with potatoes. Turnips are naturally sweet, whereas potatoes can be rather bland unless properly seasoned. Turnips have a slightly sweet and peppery taste.

However, the rest of the flavours are neutral, so it is important to use spices when preparing dishes that use turnips. Some people replace potatoes with turnips in mashed potato recipes.

Aromatic ingredients such as onions, garlic, and leeks enhance the flavour of this turnip soup. When caramelized, these ingredients add to the turnip’s natural sweetness. Potatoes are relatively neutral, which adds a starchy base that helps to thicken the soup. Butter, cream, and grapeseed oil enhance the creaminess of this dish. Spices such as chicken stock cubes, bay leaves, nutmeg, paprika, and black pepper add layers of flavour that make this dish a comforting meal.

Instructions

Prepare the ingredients: Peel the potato and turnips and cut them into large cubes. Slice the Leek in circles, chop the onion, and mince the garlic cloves.

Gather the rest of the ingredients, such as chicken stock cubes, bay leaves, heavy cream, ground nutmeg, Paprika, ground black pepper, Water, butter, and cooking oil.

Sauté the aromatics: Add olive oil to the preheated pot on medium-low heat. Add the garlic, onion, and Leek, and sauté the ingredients for three to four minutes. 

Add spices and Water: After cooking the aromatics, add the butter, Paprika, ground nutmeg, and ground black pepper to the pot. Stir to combine the ingredients. When all the spices are combined, add Water to the pot.

Simmer the turnip and the potato: Add the turnip and potato to the pot. Also, add the bay leaves and chicken stock cube. Close the lid and boil the ingredients for twenty minutes on medium-low heat. You can tell if the ingredients are fully cooked by poking a potato with a fork. When fully cooked, the fork will poke into the potato without any resistance.

Add heavy cream and blend: When the turnip and potato are done cooking, allow the soup to cool for at least fifteen minutes before adding the heavy cream. This is to prevent the heavy cream from separating. Remove the bay leaves, add the heavy cream to the pot when the pot has cooled down a bit, and then use an immersion blender to blend the soup. Blend the soup until it becomes creamy and smooth.

Serve immediately: Serve with crusty bread like baguette or sourdough, and serve while it’s hot.

What to Serve with Turnip soup?

Turnip soup is naturally earthy and has a slightly sweet flavour. It can be served as a starter or as a main dish, and a variety of side dishes pairs well with turnip soup. The soup pairs wonderfully with crusty bread, garlic baguette, or buttered toast.

These breads are perfect for dipping in the turnip soup, as they will absorb the soup, yet they will hold up the shape. The soup with these breads will also add texture and heartiness, making the overall dish comforting and enjoyable. Serve Turnip soup with grilled chicken or smoked salmon.

How do you Store and Reheat the Turnip soup?

Allow the turnip soup to cool to room temperature. Once it has cooled, transfer it to an airtight container. Store Turnip soup in the refrigerator for up to five days. It can also be reheated on the stovetop or in the microwave. 

Transfer the soup to a pan to reheat on the stovetop. Set the temperature to medium-low heat and reheat the soup until it starts to bubble. Adjust the temperature to the lowest and continue to stir for one minute, and the soup will be ready.

Be careful when reheating the soup on the stove, as the bubbling soup can be quite hot. If you are using the microwave to reheat the turnip soup, make sure to cover the soup with a microwave-safe lid to prevent the soup from splashing everywhere.