28/50 Creamy Turnip Soup


2 T butter

1 med onion, chopped

3 garlic cloves, minced

½ c apple wine (white wine or reduced-sodium chicken broth)

3 lbs turnips, peeled and cut into 1/2” cubes

4 c water

4 t Vegetarian Better Than Bouillon

1 medium potato, peeled and and cut into 1/2” cubes

1 c half-and-half

½ t salt


1 In a medium-large soup pot, heat butter over medium-high heat. Add onion; cook and stir until tender, about 5 minutes. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half.

2 Add turnips, water, bouillon and potato. Bring to a boil. Reduce heat; simmer uncovered 20–25 minutes until vegetables are tender.

3 Puree. Stir in cream and salt. Heat to serving temperature if needed but do not boil and serve topped with black pepper.

I love turnips! I eat them raw mostly, but have also baked them (like a potato). I have never made a soup with them, and I’m so happy to have this recipe for Creamy Turnip Soup now! The original recipe listed to use white wine. I had an apple wine on hand and know that turnips and apples go really well together, so I used that and it turned out great. The original recipe also listed to finish the soup with nutmeg and sauteed spinach. From past experiences (Pumpkin-Black Bean Soup & Cheesy Broccoli Soup), I know that I don’t enjoy either of these in a soup, so I left those out and just topped mine with a little black pepper. This recipe was so simple to make, the ingredients so affordable, and the outcome so delicious; I’m so making this again.

If you’d like to see the original recipes my posts are based on or read Taste of Home’s article that inspired my 50 Soups in 25 Weeks blogging, go to: https://www.tasteofhome.com/collection/soups-to-keep-you-warm-this-fall/.



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