About This Onion and Turnip Soup Recipe

When it comes to winter vegetables, there are few that are as hearty and satisfying as onions and turnips. And what could be more comforting on a cold winter day than a steaming hot bowl of soup made with these two humble ingredients?

Onions and turnips are both brassicas, a family of vegetables that also includes cabbage, broccoli, and Brussels sprouts. Brassica vegetables are known for their high nutrient content, including vitamins C and K, and for their many health benefits. These vegetables can help reduce the risk of cancer, heart disease, and stroke.

Combine these powerhouse vegetables into one soup, and you get a dish that is not only healthy but also delicious and comforting!

This onion and turnip soup is the perfect way to warm up on a cold winter day. The rich flavor of the onions is balanced by the slightly sweet taste of the turnips, while the addition of stock or milk gives the soup a creamy texture. This hearty soup is not only nutrient-rich and healthful but also flavorful!

Trust me — once you try this soup, you’ll be hooked!

What You Need for This Onion and Turnip Soup Recipe

Ingredient Notes

• Onion: My go-to onion for this soup is the general yellow cooking onion because it is relatively cheap and plentiful. It has a mild flavor and is not overpowering.
• Turnips: I like to use young turnips because they are sweeter and give a rich texture to the soup.
• Potato: For me, the perfect potato for creamy soups is the Russet potato because it will soak up the liquid, lose its shape, and create a super creamy texture.
• Vegetable Stock: It has a balanced flavor and more body than water and adds a lovely taste.
• Rosemary: There’s no flavor quite like this woodsy aromatic herb. It adds notes of pine, sage, and evergreen.
• Nutmeg: A pinch of nutmeg gives the soup a slightly nutty, woody, and sweet flavor.
• White Pepper: I like to use white pepper in this soup because of its subtle aspect and flavor.

Ingredient Substitutions

• Extra Virgin Olive Oil: It can be replaced with butter.
• Onion: I have used yellow onion, but white onion will also be great in this soup.
• Herbs: I like using rosemary, but you can experiment with different herbs such as Italian seasonings, thyme, oregano, or any other herbs you like.
• Vegetable Stock: It can be replaced with any other stock. Chicken stock is a great option, too.
• Toppings: A dollop of sour cream, crispy bacon, parmesan cheese, and diced apples are all great finishing touches for this soup.

FAQs

Can I make this soup ahead?

Yes. You can make it ahead and let it cool down before storing it in the refrigerator for up to 3-4 days. To reheat, bring it to a boil on the stovetop.

Can I freeze this soup?

Yes, this onion and turnip soup freezes well for up to 3 months. Make sure you store it in a freezer container. When you’re ready to consume it, defrost it overnight in the refrigerator and reheat it by boiling it on the stove.

Print Recipe

Onion and Turnip Soup

Author: Ribana Hategan

Cooking Method: Boiling

Cuisine: Global

Courses: Soup

Difficulty: Beginner Prep Time 10 min Cook Time 30 min Total Time 40 mins

Description

If you’re looking for a comforting meal to warm you up this winter that is also simple, affordable, and incredibly delicious, I definitely recommend giving this onion and turnip soup a try.

Yield: 2-3 servings

Ingredients

Servings

• 1 big yellow onion, finely chopped
• 2 medium-sized young turnips, peeled and diced
• 1 big Russet potato, peeled and diced
• 3 to 4 tablespoons extra virgin olive oil
• 600 ml / 20.3 oz. / 2.5 cups vegetable stock
• 240 ml / 8.1 oz. / 1 cup water
• A pinch of dry rosemary
• A pinch of ground nutmeg
• Sea salt, to taste
• White pepper, to taste

To serve (Optional):

• A few drops of lemon juice
• A drizzle of extra virgin olive oil
• Chili flakes
• Fresh parsley
• Croutons or slices of toasted bread

How To Make Onion and Turnip Soup Step By Step

1. Heat the extra virgin olive oil in a medium size pot over medium-low heat, add the finely chopped onion, and sauté until translucent, about 5 minutes.

   

2. Add the diced turnips and let them cook for 2-3 minutes.

   

3. Add the diced potato, rosemary, nutmeg, vegetable stock, and water. Then, season with salt and pepper and increase the heat and bring to a boil. Once the soup is boiling, lower the heat and let it simmer for about 20-25 minutes or until the potatoes and turnips turn tender.

   

4. Add the soup to a blender or use an immersion blender and blend until creamy.

   

5. Taste and season with more salt and pepper if needed. Serve with a few drops of lemon juice, extra virgin olive oil, chili flakes, croutons, or fresh parsley.

   

Note

• If you want to make this soup keto-friendly or low-carb, substitute the potato with cauliflower, or you can even omit the potato and add more turnips.
• If you want an even creamier option, finish the soup with some half-and-half or cream.
• The yield may differ depending on the serving bowl size.