creamy potato turnip soup
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5 from 2 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 mins
Cook Time20 mins
Total Time45 mins
Course: Dinner, Lunch
Cuisine: American, European
Keyword: Creamy soup, Gluten free soup, Potato Soup, Turnip Potato Soup, Turnip Soup, Vegan Soup
Servings: 6 servings
Calories: 137kcal
Author: Kate
Cost: $5


  • 2 pounds turnips (about 3-4 large)
  • 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.


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 | Carbohydrates: 26g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 746mg | Potassium: 757mg | Fiber: 6g | Sugar: 7g | Vitamin A: 335IU | Vitamin C: 44.7mg | Calcium: 79mg | Iron: 4.1mg