Creamy Turnip Soup – a delicious recipe with White Turnips, Vegetable Broth, Butter, White Onio, Garlic, Instant Mashed Potatoes. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Wash turnips, then peel and cut into cubes, about 1/2 inch thick. Just make sure the cubes are cut the same size so that they can evenly cook.
2
In a stock pot (about 3 - 5 quart) pour vegetable broth and bring to a boil.
3
Then add turnips, butter, onions, garlic and reduce heat, let simmer for 15 minutes or until fork tender.
4
Remove from heat and let cool for a few minutes. Be careful when placing hot items in the blender as steam can blow the lid off.
5
Pour soup mixture into blender and add mashed potato flakes, nutmeg, honey and blend on medium speed until smooth, then add Philadelphia Cream Cheese and blend well.
6
Return soup to pot and let simmer for about 2 - 3 minutes, season to taste with salt and pepper. Then add chopped parsley and blend. Pour soup into bowls and garnish with chopped scallions and additional parsley if desire.
214
kcal
Calories
19
g
Fat
9
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pound White Turnips (4 medium - peeled and cubed), 3 cups Vegetable Broth (low sodium), 3 tablespoons Unssalted Butter, 1 Small White Onio (chopped), and more.
Yes, Creamy Turnip Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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