Creamy Turnip Soup with Leeks and Herbs
Equipment
- 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.
Ingredients
- 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
Instructions
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.