In my opinion the best way to cook turnip is to roast it and turn into a smooth and hearty soup. When blended with white beans it becomes silky and creamy, and it’s hard to tell that the base of this soup is humble turnip.
What I love about this recipe is that you don’t have to follow the rules. If you want to keep it low fat, skip the oil and cook your veggies in air-fryer. Don’t have turnips on hand? This soup tastes fantastic with roasted parsnips! Or maybe you have some yummy local root vegetables that I don’t even know about. Tell me in comments below, I love to learn about new foods!
Preheat the oven to 375°F (190°C).
Peel and chop turnips into same size pieces. Place it onto a lined baking sheet along with onion and garlic cloves. Drizzle everything with oil and season with salt and pepper.
Roast for 30-40 minutes, flipping the turnip halfway of cooking.
When turnip is done and nicely caramelized, remove it from the oven. Peel the garlic and add it into a blender cup together with the rest of ingredients. Blend until super smooth.
Pour the soup into a pot and slowly bring to a boil. Taste for seasoning, adjust if needed and switch off the heat.
Serve with extra drizzle of olive oil, mixed seeds or croutons.
PrintRoasted Turnip and White Bean Soup
Hearty and smooth roasted turnip and white bean soup.
- Prep Time: 5 min
- Cook Time: 40 min
- Total Time: 45 minutes
- Yield: 2
- Category: Soup
- Cuisine: International, Vegan
Ingredients
- 2 medium turnips
- 1 medium onion, quartered
- 2 garlic cloves (unpeeled)
- 1 C cooked white beans
- 1 1/2 to 2 C vegetable stock
- 1 tsp apple cider vinegar
- 1 tsp ground cumin
- salt and black pepper to taste
- oil for cooking
Instructions
- Preheat the oven to 375°F (190°C).
- Peel and chop turnips into same size pieces. Place it onto a lined baking sheet along with onion and garlic cloves. Drizzle everything with oil and season with salt and pepper.
- Roast for 30-40 minutes, flipping the turnip halfway of cooking.
- When turnip is done and nicely caramelized, remove it from the oven. Peel the garlic and add it into a blender cup together with the rest of ingredients. Blend until super smooth.
- Pour the soup into a pot and slowly bring to a boil. Taste for seasoning, adjust if needed and switch off the heat.
- Serve with extra drizzle of olive oil, mixed seeds or croutons.
Notes
You can make this soup with parsnips instead of turnips.
Nutrition
- Calories: 255
- Sugar: 9g
- Sodium: 373mg
- Fat: 7.4g
- Saturated Fat: 1.1g
- Carbohydrates: 38.4g
- Fiber: 8.9g
- Protein: 10.5g
- Cholesterol: 0mg
Keywords: turnip, root vegetables, beans, vegan, vegetarian, gluten-free
Delicious!
★★★★★
Thank you, Gloria!
Hi, I liked this recipe quite a bit, the texture was fantastic, the beans really did give it a smooth silkiness. I did find it really sweet. I was wondering if you had any suggestions to temper the sweetness. Thank you
Hi Julie.
I would add lemon juice to balance the sweetness.