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Turnip Soup

A vegan, naturally gluten-free turnip soup that’s smooth and rich from vegetables alone! This unbelievably creamy, lightly spiced soup is so easy to make and feels so nourishing to sip.

I thought I’d posted a recipe for turnip soup here before, but a quick search revealed that no: I had posted a recipe for a parsnip soup and a turnip and cauliflower soup but those are not at all the same. Perhaps I’d never actually made good use of turnips before a few weeks ago when in the spirit of making the most of what I had on hand I was ‘forced’ into using the turnips that’d been hanging around the fridge for perhaps too long (though root vegetables do keep quite well in cold storage for all that).

This is a simple and easy enough soup to make in this month of keeping things easy. Yet it’s not boring, especially if you add lots of freshly ground black pepper just before serving. Maybe a swirl of sesame oil? But I just stuck to the pepper, and we ate bowls of it with biscuits, the night before the night before Christmas.

You can stir in a handful of greens or baby spinach to turnip soup, top it with chopped fresh parsley, and above all, enjoy it hot!

Turnip Soup

Nicole Spiridakis
A velvety turnip soup that's creamy and vegan.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 91 kcal


  • 2 tablespoons olive oil
  • 1 large onion , chopped
  • 3 cloves garlic , smashed
  • 2 carrots , peeled and diced
  • 1-2 pounds turnips , peeled and thinly sliced
  • 4 cups vegetable broth , or water
  • 2 teaspoons dried herbs of choice
  • Salt and freshly ground pepper


  • In a large heavy bottom pot heat the olive oil. Add the onions and garlic and sautee on low heat until soft, about 5-7 minutes. Add the carrots and saute a few minutes more. Add the turnips and broth or water and bring to boil, then lower heat and simmer unti turnips are very soft and easily pierced with a knife.
  • Remove pot from heat and, using an immersion blender or in a food processor, puree soup until smooth. Return pot to stove and add in the dried herbs and salt to taste. Heat soup gently and grate some black pepper across each bowl before serving.


Calories: 91kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 693mgPotassium: 252mgFiber: 2gSugar: 6gVitamin A: 3731IUVitamin C: 19mgCalcium: 38mgIron: 0.4mg
Did you make this recipe?Let me know in the comments how it went!


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