Ingredients
Equipment
Step-by-Step Instructions
- Peel the turnips, taking off a slightly thick layer of skin, and cut them into 1-inch cubes.
- Heat the olive oil and butter in a large saucepan over medium heat. Add the turnips, onion powder and dried thyme and stir to coat. Cover and cook for 7-8 minutes, stirring occasionally, until the turnips start to soften.
- Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover and simmer for 10 minutes, until the turnips are completely tender when pierced with a fork.
- Blend the soup with a stick blender until completely smooth. (Or carefully blend it in batches in a regular blender, filling it no more than halfway and venting the lid.) Taste and season with salt and pepper.
- Ladle into bowls and garnish with chopped green onions and fresh thyme leaves.
Nutrition
Notes
Choose small to medium turnips for the mildest flavor. If yours are large, blanch the cubes in boiling salted water for 2-3 minutes and drain before cooking to remove any bitterness.
For a richer soup, stir in ¼ cup heavy cream after blending. Store in the fridge for up to 4 days or freeze for up to 3 months.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
