Simple Turnip Soup
By Chef Dishing Up the Dirt
This easy soup is great as a side dish with dinner and as lunch the next day.
Ingredients
- 2 tablespoons unsalted butter (or ghee)
- 1 medium leek, thinly sliced (white and pale green parts)
- 1 small yellow onion, thinly sliced
- 3-4 small turnips (about 1 1/2 pounds), cut into 1 inch chunks
- 2 teaspoons fresh thyme or 1/2 teaspoon dried
- hefty pinch of salt
- 4 cups water + additional to thin if needed
- 1/4 cup heavy cream (can sub with a dairy free alternative if need be)
- pinch of ground nutmeg
- additional salt and pepper to taste
Overview
Prep Time
10 minutes
Serves
2-4
Cook Time
30 minutes
Instructions
Step 1
Melt the butter and sauté the leek, onion and turnips for about 10 minutes over medium heat, stirring occasionally. Add the thyme, salt and water and bring to a boil. Reduce heat to medium-low and simmer until the veggies are tender, about 10 minutes. Purée the soup in a blender until completely smooth, alternately you can use an immersion blender.
Step 2
Return the soup to the pan and add the cream, nutmeg and plenty of salt and pepper to taste.
Step 3
Serve warm with crusty bread and enjoy.
Notes
*Use this recipe as a guide only
*Adjust measurements and ingredients as necessary
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
