top of page

Creamy Turnip Soup

From the cookbook NevadaGrown: A Year in Local Food

If you think you don't like turnips, you may change your mind after trying this soup!


1 tablespoon butter

1 cup coarsely chopped onion

4 cups turnips (approximately 2 lbs), peeled and chopped

3 cups vegetable stock

2 tablespoons fresh parsley, minced

1 tablespoon sugar

1 tablespoon lemon juice

1 bay leaf

1/8 teaspoon black pepper

1 cup milk

1/2 teaspoon salt

2 tablespoons cream (optional)


Melt butter in a soup pot over low heat. Add onions and cook 5 to 10 minutes until soft and translucent. Stir in turnips, 2 cups of stock, parsley, sugar, lemon juice, bay leaf, and pepper. Cover and simmer until turnips are tender, about 15 to 20 minutes. Stir occasionally and add additional stock as needed.

Blend ingredients by placing vegetables in a food processor or blend with a hand-held immersion blender. Return ingredients to pot. Add the milk and salt and heat just to boiling. If desired, add cream. Serve immediately. Makes 4 bowls.

For more Nevada Grown recipes, buy the cookbook at

134 views5 comments

Recent Posts

See All
bottom of page