Turnip and potato soup is the perfect soup for winter. It’s combines seasonal ingredients and make for the perfectly warming meal.
I don’t know about you, but I could eat soup every day during the winter. Something about the cooler weather makes me want a bowl of soup to warm up to. Cozying up to a warm bowl of soup can be so satisfying and soothing. There are so many types of soup too that I could never get bored!
When I received my Farmhouse Delivery package last week, turnips were right at the top. Turnips aren’t something I go to regularly, so I was excited to try something different. I couldn’t wait to try a new recipe! After a bit of research, I found a great recipe for turnip and potato soup.
This soup comes together in 30 minutes and is super simple. It requires minimal ingredients and is perfect for a cold winter night. The turnip soup is hearty, creamy and oh so good. I’ll be eating bowls and bowls of this soup this week. I can’t get enough!
Turnip and Potato Soup
- 2-3 tbsp olive oil
- 1 big onion diced
- 5-6 small turnips peeled and diced
- 1 russet potato peeled, roughly diced
- 3 cups vegetable stock
- 1 cup water
- pinch of dry rosemary
- pinch freshly ground nutmeg
- sea salt to taste
- pepper to taste
In a large pot, heat olive oil on medium heat and sauté onions.
Add in turnips. Cook for 2-3 minutes.
Add in potato, rosemary, vegetable broth and water. Increase heat to high and bring to a boil.
Bring heat to low and simmer soup for 15-20 minutes or until potatoes and turnips are tender.
Remove pot from heat. With an immersion blender, blend soup until creamy until there are no more chunks.
Season with salt and pepper. Serve with paprika.