There’s something about a pot of soup bubbling away on the stove that instantly feels like home. This Creamy Turnip Soup with Leeks and Herbs is one of those quietly comforting dishes that turns a humble root vegetable into something rich, velvety, and full of depth. If you’ve ever wondered what to do with turnips, this is a fantastic place to start. Blending earthy turnips with sweet sautéed leeks, fragrant thyme, and a swirl of cream creates a soup that feels both rustic and elegant. Whether you're exploring turnip root recipes for the first time or you're a seasoned fan of veggie dishes, this one will win you over with its simplicity and soul-warming flavor.
Creamy Turnip Soup with Leeks and Herbs
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Appetizer
Cuisine European, French
Large Pot or Dutch Oven For sautéing and simmering the soup.
Immersion blender This is ideal for puréeing the soup right in the pot. If you don’t have one, a regular blender will work—just be sure to blend in batches and let the soup cool slightly before doing so.
Cutting board and sharp knife Essential for prepping your leeks and turnips.
Ladle For serving those creamy bowls.
- 2 tablespoons unsalted butter – for a smooth rich base
- 1 tablespoon olive oil – helps soften the leeks without burning
- 2 large leeks white and light green parts only, thinly sliced
- 4 cups turnips peeled and diced (about 3 medium turnips)
- 2 cloves garlic minced
- 4 cups vegetable broth – or chicken broth for a deeper flavor
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- ½ cup heavy cream – or full-fat coconut milk for a dairy-free version
- Chopped chives or parsley for garnish
Prep Your Veggies
Start by cleaning your leeks thoroughly—these can hide a lot of grit. Slice off the root ends and dark green tops, slice the remaining white and light green parts, and swish them in a bowl of water to remove any dirt. Peel and dice the turnips into small cubes so they cook evenly.
Sauté the Aromatics
In your large pot, melt the butter and olive oil over medium heat. Add the leeks and a pinch of salt, and cook for about 7–8 minutes until they’re soft and translucent, not browned. Stir in the garlic and cook for another minute until fragrant.
Simmer the Soup
Add the diced turnips to the pot along with the vegetable broth, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20–25 minutes, until the turnips are fork-tender. This stage is where the flavor deepens—like in many classic turnip soup recipes, the slow simmering brings out their sweetness.
Blend It Smooth
Remove the pot from heat. If using an immersion blender, blend the soup right in the pot until completely smooth and creamy. If using a countertop blender, work in batches, being careful not to overfill.
Finish with Cream
Return the puréed soup to the pot if needed. Stir in the heavy cream, and warm through over low heat—don’t let it boil. Taste and adjust salt and pepper as needed.
Serve and Garnish
Ladle the soup into bowls and sprinkle with chopped chives or parsley. A drizzle of extra cream or olive oil adds a nice finishing touch.
Pairings
This soup is a versatile starter or a light main when paired right. Here are a few ideas to round out your meal:
- Crusty Bread: A thick slice of sourdough or a baguette is perfect for dipping. Garlic toast takes it up a notch.
- Sharp Cheese: A wedge of aged cheddar or Gruyère complements the creamy, mild soup.
- Greens Salad: A simple arugula or kale salad with lemon vinaigrette adds a refreshing contrast.
- Roasted Veggie Side Dishes: Serve alongside roasted carrots or parsnips for a full-on root vegetable celebration. Great if you’re exploring roasted vegetable recipes.
- Savory Pastries: If you're entertaining, serve with a flaky puff pastry tart or mini quiche.
FAQs
1. Can I use frozen turnips for this soup?
Yes, frozen turnips can work if you’re short on time. Just thaw them before adding to the pot. The texture might be a bit softer, but the flavor will still come through nicely.
2. Is it better to use turnip greens or just the root?
This soup focuses on the root, which gives it that creamy texture. Turnip greens are better suited for sautéing or adding to southern-style dishes, like in a classic turnips recipe southern style.
3. What kind of cream works best?
Heavy cream gives the soup its luscious texture, but half-and-half or even full-fat coconut milk can be used if you prefer a lighter or dairy-free version.
4. Can I add potatoes or carrots?
Definitely. For a variation, toss in a peeled russet potato or a couple of carrots with the turnips. It’s a great way to add dimension, much like some turnip casserole recipes that blend roots for added body.
5. How can I make this part of a holiday meal?
This soup works wonderfully as a starter for holiday dinners. It fits beautifully among other veggie side dishes like smashed turnips or roasted turnips made in the oven. It’s elegant, seasonal, and won’t outshine the main course.
