This sweet and salty duo offers a flavor packed mid-week comfort fix.

Turnip Miso Soup

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 30 minutes  |  Serves: 4



  • 2 tablespoons white miso paste
  • 2 tablespoons unsalted butter, divided
  • 1 small yellow onion, diced
  • 2 teaspoons freshly grated ginger
  • 4 small turnips, cut into 1/2 inch pieces, (about 1 1/4 pounds)
  • 1 small russet potato, cut into 1/2 inch cubes, (about 3/4 pound)
  • 1 teaspoon honey
  • 1 tablespoon fresh lemon juice


  • 2 tablespoons Gomasio 
  • 1/4 cup minced parsley


  1. In a small bowl stir together the miso paste with 1 tablespoon of the butter. Set aside.
  2. Heat the remaining 1 tablespoon of butter in a dutch oven or soup pot over medium-high heat. Add the onion and sauté, stirring often, until tender and fragrant, about 8 minutes.
  3. Stir in the ginger, turnips,  potato and honey. Continue to cook for about 1 minute longer. Add 3 cups of water and bring to a boil. Reduce the heat to low and simmer until the turnips and potato are tender, about 8-10 minutes.
  4. Transfer the soup to a high speed blender and add the miso/butter mixture. Blend on high until smooth and creamy. Return the soup to the pot, drizzle with the lemon juice, taste test and adjust seasonings as needed. Add additional water if the soup seems to thick.
  5. Divide soup between bowls and top with Gomasio and minced parsley and serve.


  • Use this recipe as a guide
  • 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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