Save on Pinterest

Creamy Turnip Soup

Total Time

Prep: 20 min. Cook: 20 min.

Makes

9 servings (2-1/4 quarts)

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
Creamy Turnip Soup Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

  • 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

Directions

  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.

Nutrition Facts

1 cup: 138 calories, 6g fat (3g saturated fat), 20mg cholesterol, 526mg sodium, 17g carbohydrate (8g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.

Recommended Video