Dinner

Creamy Turnip Soup

Velvety turnips simmer with rosemary and onion until their earthy sweetness blooms, then blend into a silky, fragrant soup kissed with white pepper. A lively tumble of raw greens, carrot, and scallions tossed in vinegar crowns each bowl with bright, fresh crunch.

Recipe and photo by EatingWell, shared here with credit. View the Original

Creamy Turnip Soup
Total
42 min
Prep
10 min
Cook
32 min
Serves
6

Nutrition per Serving

Calories
110
Protein
4g
Carbs
10g
Fat
7g
Fiber
3g
Sugar
5g
Sodium
659mg

Ingredients

  • 4 medium turnips (about 1 1/2 pounds) plus 1 1/2 cups thinly sliced turnip greens or spinach, divided
  • 2 tbsp extra-virgin olive oil, divided
  • 1 tbsp butter
  • 1 medium onion, sliced
  • 1/2 tsp dried rosemary
  • 1/2 tsp salt plus a pinch, divided
  • 1/4 tsp freshly ground white pepper plus a pinch, divided
  • 4 cup reduced-sodium chicken broth
  • 1/4 cup shredded carrot
  • 2 tbsp thinly sliced scallion greens
  • 2 tsp white-wine vinegar

Instructions

  1. Peel and slice turnips. Heat 1 tablespoon oil and butter in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes. Add the turnips, rosemary, 1/2 teaspoon salt and 1/4 teaspoon white pepper; stir to combine. Cover and cook, stirring once or twice, for 10 minutes.
  2. Add broth, increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook until the turnips are tender, 10 to 12 minutes more.
  3. Meanwhile, toss the turnip greens (or spinach) in a medium bowl with carrot, scallion greens, vinegar, the remaining 1 tablespoon oil and pinch of salt and pepper.
  4. Puree the soup in the pan using an immersion blender or transfer to a countertop blender and blend until smooth. (Use caution when pureeing hot liquids.) Serve each portion of soup topped with a generous 1/4 cup of the salad.