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Creamy Potato Turnip Soup - Vegan, Gluten-Free, and Oh So Good!

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.

creamy potato turnip soup

Turnip soup

I proclaimed this to be the year of soup, and I am not 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. 

That's where turnips come in.

Related recipe: Pureed Parsnip Soup


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. It's the perfect vegan turnip soup!

Turnips are also pretty affordable, which is always a win.

pictures of turnips

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:

Sauté diced 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 are fully cooked, just puree the turnip soup with an immersion blender. If you don't have an immersion blender then a regular blender or a food processor will work!

creamy potato turnip soup

So you might be asking, did I convert my husband 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 my husband'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.

More pureed soups to try

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
Print Recipe
4.72 from 14 votes

Creamy Potato Turnip Soup

Naturally Creamy Vegan Potato Turnip Soup without any cream, half & half, or butter! You'll love this tasty, healthy, light starter soup for dinner or as a healthy lunch with crackers or a sandwich.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Dinner, Lunch
Cuisine: American, European
Servings: 6 servings
Author: Kate
Cost: $5


  • 2 pounds turnips - (about 8-10 small ones)
  • 1.5 pounds potatoes - (about 4 small/medium)
  • 1 small onion - , diced
  • 1 tablespoon olive oil
  • 1 quart vegetable stock
  • 1 cup water
  • 1 pinch ground nutmeg
  • Salt - , to taste (1 teaspoon is a good start), fresh pepper
  • Garnish: chopped fresh herbs such as parsley or chives


  • 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!


Calories: 137kcal (7%) | Carbohydrates: 26g (9%) | Protein: 4g (8%) | Fat: 3g (5%) | Saturated Fat: 1g (5%) | Sodium: 746mg (31%) | Potassium: 757mg (22%) | Fiber: 6g (24%) | Sugar: 7g (8%) | Vitamin A: 335IU (7%) | Vitamin C: 44.7mg (54%) | Calcium: 79mg (8%) | Iron: 4.1mg (23%)

The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.


Comments or questions about the recipe?
Recipe Rating

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Stephanie Cristina

Monday 13th of November 2023

We LOVED this recipe! I left it quite chunky using the immersion blender just enough to give it a creamish texture, but there were still nice chunks of turnips and potatoes in it. My husband really loved it (my husband actually IS a soup lover!), then my grown daughter dropped by while we were out and called me asking what in the world the delicious soup was I had made! Thank you for a simple, delicious, healthy recipe!


Tuesday 15th of November 2022

I thought it was quite lovely, I added extra onion, 3 cloves of garlic, topped each bowl with a little s&p, fresh tarragon and nutritional yeast, I will make it again.


Wednesday 16th of November 2022

Those sound like great additions!!


Sunday 23rd of October 2022

"Only the pure in heart know how to make a good soup." Ludwig van Beethoven


Tuesday 25th of October 2022

I agree! Haha


Friday 23rd of October 2020

This was terrible. Sorry the turnips left such a terrible after taste.


Saturday 24th of October 2020

Hi Stephanie,

Oh no, so sorry to hear that!! Yes some turnips can definitely be bitter, some people just don't love turnips. They're supposed to be a little peppery, but it's hard to know whether you'll get bitter or peppery ones. I'll edit the recipe to recommend small turnips, those are *usually* not bitter.


Friday 14th of November 2014

I love making soup!! This one does NOT look like doomsday to me. But hey, people have their food things and I'm not going to get up in their face about it - more for me!


Monday 17th of November 2014

Haha it does look a little like doomsday soup. I had to eat all of it by myself, I had no help at all! I think by the last bowl I was done with this soup. But it was good at first!

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