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Creamy Turnip Soup

 Creamy Turnip Soup
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
9 ServingsPrep: 20 min. Cook: 20 min.


  • 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


  • 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.
  • Add turnips, broth and potato. Bring to a boil. Reduce heat; simmer,
  • uncovered, 20-25 minutes or until vegetables are tender. Cool
  • slightly.
  • In a food processor, process soup in batches until smooth. Return all
  • to pan. Stir in cream, salt and nutmeg; heat through.
  • Meanwhile, in a large nonstick skillet, heat oil over medium-high

2 of 2

Creamy Turnip Soup (continued)

Directions (continued)

  • heat. Add spinach; cook and stir just until wilted. Serve with soup.
  • Yield: 9 servings (2-1/4 quarts).
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.