Last updated on May 16th, 2018.
Naturally Creamy Turnip Potato 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. Vegan, gluten-free, and oh so good.
This post contains affiliate links.
I proclaimed this to be the year of soup, and I wasn’t kidding. Soup is just so warming and filling and delicious, I don’t get how Aldo doesn’t like it! 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 turnip potato 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.
I find that turnips are totally underrated and underused in cooking! Personally, I love these tasty root vegetables. Turnips are healthy, full of vitamine and nutrients, and low in calories. They are also usually pretty affordable. Turnips are great when roasted, sauteed, and in soups.
For example, this Vegetable Hash recipe is a favorite of mine and it uses turnips. Just look how versatile they are!
And obviously, turnips are a great addition to soups.
How to make Creamy Turnip Potato Soup:
This Creamy Turnip Potato soup is really easy to make. You saute the onion to get the most flavor out of it, then add the rest of the soup ingredients right to the same pot. Once the turnips and potatoea 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 turnip potato 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. And the color of dirty bathwater.
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. I just have to trick him into liking pureed soups by serving them with lots of crackers, or toasted crust bread with a lot of butter.
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.
Creamy Turnip Potato 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.
So what do you think? Does this soup remind you of apocalyptic doomsday soup?