This easy soup is great as a side dish with dinner and as lunch the next day.

Simple Turnip Soup

by Dishing Up the Dirt

Prep Time: 10 minutes  |  Cook Time: 30 minutes  |  Serves: 2-4


  • 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


  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.
  2. Return the soup to the pan and add the cream, nutmeg and plenty of salt and pepper to taste.
  3. Serve warm with crusty bread and enjoy.


*Use this recipe as a guide only
*Adjust measurements and ingredients as necessary

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Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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