Roasted Turnip Soup With Honey Cream Recipe

Name: Roasted Turnip Soup With Honey Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs turnips, peeled and cut into 1-inch chunks; 1 large onion, diced; 6 garlic cloves, peeled; 1 leek, washed well and chopped; 1 teaspoon dried thyme; 4 tablespoons olive oil; 2 1/2 cups vegetables or 2 1/2 cups chicken stock; 2 cups milk or 2 cups cream; 3/4 teaspoon salt; honey cream (recipe follows); 1/2 cup sour cream; 2 teaspoons heavy cream; 1 tablespoon honey

Servings: persons

2 lbs turnips, peeled and cut into 1-inch chunks
1 large onion, diced
6 garlic cloves, peeled
1 leek, washed well and chopped
1 teaspoon dried thyme
4 tablespoons olive oil
2 1/2 cups vegetables or 2 1/2 cups chicken stock
2 cups milk or 2 cups cream
3/4 teaspoon salt
honey cream (recipe follows)
1/2 cup sour cream
2 teaspoons heavy cream
1 tablespoon honey

1
Preheat oven to 425u00b0F.
2
Bring large pot of lightly salted water to boil. Blanch the turnips for 3 minute.
3
Drain and rinse with cold water. Lightly towel dry the turnips.
4
Toss turnips, onions, leeks, garlic and thyme in oil in a large bowl. Spread on a baking sheet or dish in a single layer. Roast in preheated oven for approximately 1 hour, stirring and turning every 15 minute or so until browned evenly.
5
Place roasted vegetables in a soup pot. Add 3/4 cup of water to pan vegetables were roasted in, scrape bits and juices and add to soup pot.
6
Add the stock, milk, cream and salt to pot. Bring almost to boil and partially cover. Reduce heat to simmer an cook for about 30 min or until turnips are quite tender. In a blender, puree the soup in batches.
7
Strain through food mill or strainer to create creamy fine consistency.
8
Serve with Honey Cream.
9
Honey Cream: Mix ingredients from above together well.

1103

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lbs turnips, peeled and cut into 1-inch chunks, 1 large onion, diced, 6 garlic cloves, peeled, 1 leek, washed well and chopped, and more.

Yes, Roasted Turnip Soup With Honey Cream 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.

That's it — enjoy your meal!

Roasted Turnip Soup With Honey Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions