Turnip Soup

My daughters love turnip soup and I am so glad they do. As it is delicious and healthy, full of vegetables, and therefore rich in vitamins. This soup is a meatless soup like the Cabbage Soup I posted a few times ago. Both soups are very light and comforting, a perfect dish, especially during cold days.

How to make Turnip Soup

First, heat oil in a large stock pot over medium-high heat and cook the onion for about 5 minutes until soft. Stir in the carrot and cook for another 5 minutes. Stir in the celery root and red pepper and cook for 1 minute more. Add the turnips, vegetable stock, or water and the chili pepper if used, and bring to a boil. Reduce heat and simmer for about 20 minutes until vegetables are tender. Stir in the rice. Meanwhile, in a large bowl mix sour cream with egg yolk, add 2 ladles of hot soup, stir well and add to the pot. Let boil for 1 minute then add fresh parsley, salt, and pepper. Remove from heat. Serve this soup with freshly baked crusty bread or croutons. 

Whenever I have the chance I prepare this tasty, delicious soup as it is a comforting dish for cold days. Turnips are ideal for soups as they bring a special flavor. Give this turnip soup a try,  I am sure you and you’re family will be delighted.

turnip soup

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Turnip Soup

5 from 1 vote
Turnip soup - a tasty, healthy delicious soup, makes a great meal for cold days. Turnips are ideal for soups as they bring their special flavor.
Servings 6 servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
  

  • 2 tbsp olive oil
  • 1 or 2 turnips , peeled and grated (Kohlrabi-german turnip or turnip works as well)
  • 1 onion , diced
  • 1 carrot , grated
  • 1 cup celerey root , grated
  • 1 red pepper , diced
  • 1 small red chili pepper , optional
  • 1 ½ liter vegetable stock or chicken stock or water
  • 1 or 2 tbsp rice , washed and drained
  • 200 g sour cream
  • 1 egg yolk
  • 1/2 cup fresh parsley , chopped
  • salt and freshly ground pepper

Instructions
 

  • Heat oil in a large stock pot over medium-high heat and cook onion for about 5 minutes until soft. Stir in  carrot and cook for another 5 minutes. Stir in celery root and red pepper and cook 1 minute. 
  • Add turnips, vegetable stock or water, chili pepper if used and bring to boil. Reduce heat and simmer for about 20 minutes until vegetables are tender. Stir in rice. 
  • In a large bowl mix sour cream with egg yolk, add 2 ladles of hot soup, stir well and add to the pot. Let boil for 1 minute then add parsley, salt and pepper. Remove from heat.
  • Serve with fresh bread or croutons. 

Nutrition

Serving: 1gCalories: 245kcalCarbohydrates: 16.6gProtein: 4.3gFat: 18.7gSaturated Fat: 7.9gCholesterol: 74mgSugar: 5.2g
Calories: 245kcal
Course: Soup
Cuisine: Romanian
Keyword: german turnip, Kohlrabi, soup, turnip

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Kiri W Author says:

    Holy moly, that must be the tastiest turnip soup I’ve ever seen. Looks amazing!

  2. Angela Author says:

    It looks amazing !!! I make this soup as well,but I add fresh dill just before turning the fire off. Delicious :))

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