Creamy Turnip Soup -Dairy Free

Prep Time
Cook Time
Ready In

"This is a great tasting soup I enjoy on a cold wintery day. If gluten intolerant make sure you are using gluten free broth."

Original is 5 servings


  • Serving Size: 1 (813.3 g)
  • Calories 401.5
  • Total Fat - 22 g
  • Saturated Fat - 13.7 g
  • Cholesterol - 0 mg
  • Sodium - 1187.3 mg
  • Total Carbohydrate - 46.7 g
  • Dietary Fiber - 10.5 g
  • Sugars - 17.8 g
  • Protein - 8.5 g
  • Calcium - 161.8 mg
  • Iron - 3.7 mg
  • Vitamin C - 99.3 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Bring the olive oil to medium-high heat in a Dutch oven or heavy bottomed pot.

Step 2

Add the onion and cook until just tender; add garlic and cook for another minute.

Step 3

Pour in the wine and bring to a boil, simmer until reduced by half.

Step 4

Add the turnip, potato and broth and bring to a boil.

Step 5

Reduce heat and simmer uncovered, until vegetables are cooked, about 30 minutes, depending on how big the pieces are.

Step 6

Puree with an immersion blender, or in batches in a blender.

Step 7

Stir in coconut milk and heat through.

Step 8

Pour into bowls and season with salt and pepper to taste.

Step 9

Garnish the soup with the spinach.


No special items needed.

1 Reviews


The texture of this soup is like velvet! The flavour is delicate with a richness that is so satisfying but light. I usually do not puree my soups but I am so glad that I did. I added a whole can of coconut milk as I had no plans for the rest. Thank you Bea for sharing this recipe that will be made again! Made for Billboard Recipe Tag.


review by:
(1 Apr 2015)

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