Creamy Turnip Soup Recipe
Creamy Turnip Soup Recipe photo by Taste of Home

Creamy Turnip Soup Recipe

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In nearby Wardsboro, Vermont, they have a fall festival where one of the entrees is this delicious soup. Reheats wonderfully in a slow cooker! —Liz Wheeler, Wilmington, Vermont
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 9 servings


  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 3 pounds turnips, peeled and cut into 1-inch cubes
  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 1 medium potato, peeled and cubed
  • 1 cup half-and-half cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon olive oil
  • 3 cups fresh baby spinach

Nutritional Facts

1 cup equals 138 calories, 6 g fat (3 g saturated fat), 20 mg cholesterol, 526 mg sodium, 17 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.


  1. In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half.
  2. Add turnips, broth and potato. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until vegetables are tender. Cool slightly.
  3. In a food processor, process soup in batches until smooth. Return all to pan. Stir in cream, salt and nutmeg; heat through.
  4. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add spinach; cook and stir just until wilted. Serve with soup. Yield: 9 servings (2-1/4 quarts).
Originally published as Creamy Turnip Soup in Healthy Cooking October/November 2011, p44

Nutritional Facts

1 cup equals 138 calories, 6 g fat (3 g saturated fat), 20 mg cholesterol, 526 mg sodium, 17 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.

This recipe pairs well with a full-bodied white wine.

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Reviewed Sep. 21, 2014

If you don't like turnips, this might not be the soup for you. We, however, are turnip lovers and this soup was fantastic! I cooked it in the crock pot on high for 5 hours and it was great! My 9 and 10 year old practically licked their bowls clean and were happy to have leftovers. I was very happy we were blessed with a ton of turnips in our garden this year because this recipe will be used again and again!

Reviewed Dec. 28, 2011

It was a good recipe to make since we had an abundance of turnips this year but I would not go to the store to purchase the ingredients just to make the soup.

Reviewed Nov. 13, 2011

I saw the picture and decided to try something new (turnips.) It was awful. It had a strong, bitter aftertaste. I tried adding salt to counteract the bitterness but that only improved it slightly. We choked it down but I definitely would not make it again.

Reviewed Nov. 1, 2011

Fantastic! I ate a whole pot over a cold weekend kind of like potato soup

Reviewed Oct. 8, 2011

I love trying new soups, this was not a good one. I wouldn't waste your time. Sorry to the creator of the recipe! It just wasn't for me.

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