Cream of Turnip Soup Recipe

a pile of turnips
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 Updated 06/06/2015

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Turnip is an unusual vegetable to use as the main ingredient in a soup but with the addition of watercress this is a soup that is well worth making.


  • 4 large turnips, scrubbed and diced
  • bunch watercress, roughly chopped
  • 1 onion, peeled and chopped
  • 3 tablespoons butter
  • 4 tablespoons double cream
  • 1 1/2 pints water
  • seasoning
  • grated nutmeg, fresh if possible
  • extra cream
  • chopped chives to garnish
(see measure conversions for more information on quantites)


  1. Melt the butter in a large saucepan.
  2. Add the onion and cover and cook for 5 minutes.
  3. Add the turnips and watercress and cook, covered, for a further 5 minutes.
  4. Pour in 1 1/2 pints of water.
  5. Bring to the boil and simmer until the vegetables are tender.
  6. Liquidize the soup thoroughly and pour back into the saucepan.
  7. Heat gently.
  8. Stir in the cream, seasoning and nutmeg to taste.

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 2-4 portions


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