Roasted Cream of Turnip Soup Recipe

(Last Updated On: March 6, 2016)

A couple weeks ago I was planning my meal for St. Patrick’s Day. The last couple years I had served corned beef along with cabbage and potatoes. This year I decided to put the cabbage into the mashed potatoes. So I felt like I needed another dish to complete my meal. I wanted it to be something that was genuinely Irish. After much searching I found someone who had made a cream of turnip soup. That person was trying to re-create an experience they had eating cream of turnip soup during a trip to Ireland. So I thought hey why not start our meal off with a soup course. We don’t have do that at home, if I was going to do it any day why not St. Patrick’s Day. I made the soup and it came out delicious.

I am not known for leaving well enough alone. I was thinking what could make this soup even better. What about roasting the root veggies before hand. That would add a whole another dimension to this soup. Yesterday, I gave this a try and everyone was pleased with the results. My 4-year old said it was the best soup she ever had. The consistency was nice and thick. By roasting the veggies, they lose moisture concentrating the flavor and helping to thicken the soup.

The recipe is a take off of the one I found, with the changes I made.



Roasted Cream of Turnip Soup Recipe
  • 2 medium sized turnips, peeled & diced
  • 3 small parsnips, peeled & diced
  • 1 small onion, diced
  • 2 tablespoons butter
  • olive oil
  • 5 cups chicken stock
  • 1 cup heavy cream
  • freshly ground white pepper to taste
  • kosher salt to taste
To roast the turnips & parsnips
  1. Peel and dice the root vegetables.
  2. Place them on a half sheet pan, along with some olive oil and a pinch of kosher salt. Then into a 375 degree oven for about 30 minutes or until they have taken one a lot of brown color (not black!).
To prepare the soup
  1. Add the butter to a large sauce pan over medium heat, add the chopped onions when the butter has melted. Cook the onions until they start to turn translucent.
  2. Then add the chicken stock and roasted vegetables.
  3. Bring to a boil, then simmer until the veggies are soft. Remove from heat.
  4. Using a immersion or stick blender, blend the soup until it’s smooth.
  5. Add the cream and bring back to the heat. Just cook until the soup is warm enough for you. Add salt if it needs it, I found that it didn’t. Serve immediately along with some freshly cracked white pepper and croutons.


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