Naturally Creamy Potato Turnip Soup without any cream, half & half, or butter! You’ll love this tasty, healthy, light soup for dinner or as a healthy lunch. Vegan, gluten-free, and oh so good.
I proclaimed this to be the year of soup, and I wasn’t kidding. Soup is just so warming, filling, and delicious. Sadly, my husband doesn’t like soup. I don’t get how! Although he did eat the coconut curry butternut squash soup and admitted that it’s really good. So maybe there is hope yet in converting him to a soup lover.
This time I made a creamy vegan potato turnip soup.
Now, I love love love pureed potato soups (yes, they get three loves). This time I wanted something a little different, and a little lighter in calories.
Turnips are awesome root vegetables that are very low in calories. So for this turnip potato soup recipe, I used about 2 pounds of turnips and 1.5 pounds of potatoes. More than half the soup is made from healthy, low calorie turnips.
This soup is very creamy in texture without adding any half and half, cream, or butter.
Turnips are also pretty affordable.
Are turnips good for you?
Turnips are SO good for you! Besides being lower in carbs than potatoes and other vegetables, they are also loaded with fiber, vitamins, and minerals. They are a great vegetable to add to your repertoire.
What do turnips taste like?
Turnips are similar to radishes because they can have a peppery taste, but they are often much milder than radishes. Sometimes turnips are a little bitter, this happens more with larger, older turnips. Try to pick out turnips that are small, firm, heavy for their size, and without any green on the actual turnip root – just purple and white.
How to cook with turnips
I find that turnips are totally underrated and underused in cooking! They can be roasted, sauteed, and cooked into soups, just like most root vegetables. If you’re curious about other recipes with turnips, check our my Vegetable Hash – a light and tasty vegetable side dish or brunch recipe, when topped with a fried egg.
How to make Creamy Potato Turnip Soup:
This Creamy Turnip Potato soup is really easy to make:
Saute the onion to get its sweetness to come out, then add the rest of the soup ingredients right to the same pot.
Once the turnips and potatoes re fully cooked, just puree the soup with an immersion blender. If you don’t have an immersion blender then a regular blender or a food processor will work!
So you might be asking, did I convert Aldo to a soup lover with this soup? No. Hahaha.
He said this soup reminded him of apocalyptic doomsday soup. I am not even offended, I find his description pretty funny. He explained that the color just looks like something that would get served to you sloppily in a soup kitchen.
OK OK, I get it. You don’t love how it looks. Thanks.
But he did eat a bowl of it and said it wasn’t bad. At all. I can’t change the fact that he doesn’t like pureed soups.
I hope Aldo’s description of this soup didn’t turn you off from trying it! I promise that if you like pureed soups, then you will love this light and delicious creamy turnip potato soup.
And if you like pureed soups, check out my other favorites:
- Vegan carrot soup with parsley pistou – the zesty parsley pistou drizzle on top is amazing!
- Sweet potato peanut soup – a rich and creamy vegan soup with peanut butter in it. It’s an AMAZING combination you’ve got to try!
- Butternut squash lentil soup with toasted garlicky pita wedges
- Sweet potato leek soup – the flavor of caramelized sauteed leeks and sweet potato is perfect together
- Instant Pot butternut squash beet soup – the pink color of this soup is absolutely gorgeous
If you enjoyed this recipe, let me know with a comment and a star rating below. And don’t forget to share it on Facebook and save it on Pinterest for later!
Creamy Potato Turnip Soup
- Peel the turnips, and dice them into 1 inch cubes. Scrub or peel the potatoes, and dice into 1 inch cubes.
- Saute the onion in a large soup pot for 5 minutes, or until it softens. Try not to let it brown. Add the turnips, potatoes, vegetable stock, water, and nutmeg. Bring to a boil, then lower to heat and let it simmer for about 15 minutes, or until the potatoes and turnips are fully cooked.
- Remove from heat and allow to cool for a while, so you don't burn yourself when blending this soup. Use an immersion blender to puree this soup to a desired consistency - you can leave a few chunks if you want. Taste the soup and season with additional salt and pepper, if desired. Serve hot with fresh herbs for garnish.
- Turnips have a peppery flavor, and unfortunately some turnips are just bitter and it's hard to know what kind you have in hand. If you get your turnips from the same farm (or your backyard) and you know they're not bitter, that's great! If you're not sure you love turnips or not sure if you got ones that are bitter or not, feel free to reduce the amount of turnips, and increase the potatoes, or add a carrot or butternut squash for some sweetness.
- If you don't have an immersion blender, puree the soup in batches in a regular blender or a food processor. Just be careful not to burn yourself while pouring the soup back and forth!