Turnip Soup
A smooth, mild soup of turnip, onion and potato, softened with milk and brightened with lemon. One pot, 15 minutes of prep and about 40 minutes of cooking. Jump to recipe.
- Prep15 min
- Cook40 min
- Serves4
In season Mar to Jul. Vegetarian.
Illustration generated with AIThe recipe
Turnip soup
A smooth, mild soup of turnip, onion and potato, softened with milk and brightened with lemon. One pot, 15 minutes of prep and about 40 minutes of cooking. Jump to recipe.
- Prep 15 min
- Cook 40 min
- Total 55 min
- Serves 4
- Makes Serves 4, about 1.2 litres
- In season Mar to Jul
- Diet Vegetarian
Ingredients
- 30 g butter
- 1 onion, large, brown, finely diced
- 2 cloves garlic, crushed
- 600 g turnip, peeled and cut into 2 cm cubes
- 200 g potato, peeled and cut into 2 cm cubes
- 750 ml vegetable stock
- 3 sprigs thyme (optional)
- 250 ml milk
- 1 tsp lemon juice
- 2 tbsp thickened cream (optional), to serve
- salt, to taste
- black pepper, freshly ground, to taste
Method
- Melt the butter in a large saucepan over medium heat.
- Add the onion and cook for 8 minutes, stirring, until soft but not coloured. (8 min)
- Add the garlic and cook for 1 minute. (1 min)
- Add the turnip, potato, stock and thyme if using. Bring to the boil, then reduce the heat to a simmer.
- Cover and simmer for 20 minutes, until the turnip is very soft. (20 min)
- Remove the thyme stalks. Cool the soup for 5 minutes. (5 min)
- Blend in batches in a blender, filling the jug no more than half and holding the lid down with a tea towel. Or use a stick blender.
- Return the soup to the pan, stir in the milk and heat gently until steaming. Do not boil.
- Add the lemon juice, then season with salt and pepper. Serve with a swirl of cream if using.
Equipment
- Large saucepan (3 litre)
- Stick blender or blender
- Wooden spoon
- Ladle
Tips
Cut the turnip small so it softens evenly in 20 minutes.
Fill the blender jug only half full when blending hot soup, and hold the lid down firmly.
Season at the end. The flavour of turnip changes as it cooks and needs tasting after blending.
If the soup is too thick, add a splash of stock or milk. If thin, simmer uncovered for 5 minutes.
Storage
Keep in a sealed container in the fridge for up to 4 days. Reheat gently on the stove, stirring, and do not let it boil.
Freezing
Yes, it freezes for up to 3 months. For the best texture, freeze it before adding the milk, then thaw, reheat and stir the milk in.
Make ahead
Make up to 2 days ahead. The flavour deepens overnight. Reheat slowly on the stove and add a splash of milk if it has thickened.
Substitutions
Use chicken stock for a richer soup. Replace the milk with extra stock for a dairy-free version, and olive oil for the butter. Swap a quarter of the turnip for carrot to add sweetness.
Updated 15 Nov 2026
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Why this works
**Potato for body.** Turnip alone makes a thin, sharp soup. A little potato adds starch, which gives the blended soup a creamy body without needing much cream.
**Milk added after blending.** It softens the peppery edge of the turnip. Adding it at the end, and heating gently, keeps it from splitting.
**Soft onion, not browned.** Cooking the onion without colour gives a clean, pale soup and a sweet base.
**A little lemon at the end.** Turnip can taste flat. A teaspoon of juice lifts the flavour without making the soup taste of lemon.
Questions
Is turnip soup bitter?
Not if you use small to medium turnips and peel them. Large, older turnips can be sharp. The potato and milk in this recipe soften the flavour, and the lemon juice at the end lifts it.
How do I make turnip soup creamier?
Keep the potato, blend well and finish with milk. For a richer soup, stir in a little thickened cream when you serve. A stick blender gives a smoother soup if you give it a few minutes.
Can I make turnip soup without potato?
Yes, but it will be thinner and a little sharper. Use all turnip, and add a small handful of rice or a few extra spoons of cream to give it body. Blend it well to get it smooth.
Can I freeze turnip soup?
Yes, for up to 3 months. Freeze it before adding the milk if you can, as dairy can separate when thawed. Thaw in the fridge overnight, reheat on the stove and stir in the milk.
From the editor
Food & Drinks Editor. Every recipe is checked for Australian measures and ingredients before it goes up, and again when we change it. How we review recipes
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