Soups: Turnip Soup

5 from 5 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 26 kcal


  • 400 g Turnip
  • 300 g Celery bulb
  • 3 Sour apples
  • 1 Onion
  • 2 Large potatoes or 3-4 smaller ones
  • 1 Ginger root, cut into fine slices approx. 2 cm
  • 2 tsp Granular broth
  • 0,5 Leek
  • Possibly creme fraiche, cream or coconut milk
  • Salt, pepper, chilli, marjoram, nutmeg
  • 2 cloves Garlic
  • Roasted pumpkin seeds or croutons


  • Peel the turnip, celery, potatoes, apples and onions and cut into cubes. Cut the leek into rings. Cut the garlic cloves into slices, peel the ginger root and cut into fine slices. Put everything in a saucepan, sprinkle with the granulated stock, a little salt and pepper and add enough water until everything is almost covered.
  • Heat everything and simmer gently over a low heat for about 30 minutes. Add some marjoram. When the vegetables are done, puree the soup and season with nutmeg, salt and pepper. If you want you can also add some cream, creme fraiche or coconut milk.
  • Before serving, sprinkle the soup with roasted pumpkin seeds or croutons so that you have something to "crunch".


Serving: 100gCalories: 26kcalCarbohydrates: 4.6gProtein: 1.1gFat: 0.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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