Creamy Turnip And Sweet Potato Soup Recipes

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TURNIP & SWEET POTATO SOUP



Turnip & Sweet Potato Soup image

This gorgeous orange turnip and sweet potato soup blends the peppery goodness of turnip and rutabaga with the sweet rich taste of sweet potatoes. Don't be scared to eat your rutabaga, make this turnip sweet potato soup and give these much-maligned, cancer-protective veggies a chance. You won't regret it.

Provided by Cook for Your Life Staff

Categories     Soups

Number Of Ingredients 1

2 tablespoons olive oil 1½ cups chopped onion 2 garlic cloves, minced 3 leaves of fresh sage, roughly chopped ½-pound white turnips (about 2 small), peeled and cut into ½-inch dice ¾-pound rutabaga (about 1 medium), peeled and cut into ½-inch dice 2-pounds sweet potato (about 6 medium), peeled and cut into ½-inch dice Salt and pepper, to taste 3 cups water or stock 1 teaspoon freshly grated nutmeg, or to taste

Steps:

  • Heat olive oil in a large heavy-bottomed pot over medium-low heat. Add onions, garlic and sage and cook until the onions begin to turn translucent, about 5-8 minutes.
  • Add the turnips, rutabaga, sweet potato, salt and pepper. Sweat the vegetables for 10 minutes, stirring occasionally.
  • Add the water or stock and bring to a boil. Reduce heat, cover and simmer for 45 minutes or until all the vegetables are tender.
  • Puree until smooth, then return to the pot and stir in freshly grated nutmeg. Heat through, taste for seasoning and serve.

Nutrition Facts : Calories 1352

CREAMY SWEET POTATO AND ROSEMARY SOUP



Creamy Sweet Potato and Rosemary Soup image

Provided by Giada De Laurentiis

Time 42m

Yield 4 to 6 servings (8 cups)

Number Of Ingredients 10

3 tablespoons unsalted butter, at room temperature
3 tablespoons olive oil
3 large or 6 small shallots, thinly sliced
2 to 3 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 pounds (about 2 to 3) sweet potatoes, peeled, trimmed and cut into 1/2-inch pieces
2 (6-inch long) stems fresh rosemary
6 cups low-sodium chicken broth
1/2 cup mascarpone cheese, at room temperature
3 tablespoons maple syrup

Steps:

  • In an 8-quart stockpot, melt the butter and oil together over medium-high heat. Add the shallots and garlic. Season with salt and pepper and cook until soft, about 3 to 4 minutes. Add the sweet potatoes, rosemary and chicken broth. Season with salt and pepper, to taste. Bring the mixture to a boil, reduce the heat and simmer until the sweet potatoes are very tender, about 20 to 25 minutes. Turn off the heat and remove the rosemary stems. Using an immersion blender, blend the mixture until smooth and thick. Whisk in the mascarpone cheese and maple syrup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat until ready to serve.
  • Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.

SWEET POTATO SOUP



Sweet Potato Soup image

A puree of potatoes, with just a hint of nutmeg. Perfect for a cold day!

Provided by K Laruffa

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 10

2 sweet potatoes
2 white potatoes
1 turnip
½ cup heavy whipping cream
6 cups chicken broth
1 tablespoon brown sugar
1 ½ teaspoons ground nutmeg
2 tablespoons margarine
salt to taste
ground black pepper to taste

Steps:

  • Peel and cut vegetables into small, uniform pieces. Place in a pot, and cover with the chicken stock; use only the amount of stock needed to cover. Bring to a boil, and cook until vegetables are tender.
  • Place vegetables and liquid into a food processor. Puree.
  • Return pureed vegetables to the saucepan. Slowly stir in the cream, brown sugar, nutmeg, and butter. Add salt and pepper to taste.

Nutrition Facts : Calories 372.8 calories, Carbohydrate 39.8 g, Cholesterol 40.8 mg, Fat 18.9 g, Fiber 5.1 g, Protein 11.5 g, SaturatedFat 8.7 g, Sodium 1281.9 mg, Sugar 9.5 g

SAVORY SWEET POTATO TURNIP SOUP



Savory Sweet Potato Turnip Soup image

So...anyone who sees the title is probably thinking "Ew! What a weird combo!" Well, all I can say is that I was out of veggies one day and had no patience to go to the store to buy some. So I basically scrounged around and put together something that I hoped would taste good - and it came out AWESOME!!! It is such an incredibly easy and fast recipe and it just goes so well with a crusty piece of garlic bread! YUM!

Provided by Shopmiami49

Categories     Yam/Sweet Potato

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 large sweet potato
1 small turnip
2 small white potatoes
1 medium onion, chopped
4 large garlic cloves, chopped finely
1 tablespoon vegetable oil (approx.)
chicken flavored broth (enough to just cover the veggies)
salt and pepper
1/2 cup milk

Steps:

  • Saute the garlic and onion in the oil until translucent.
  • Cube the veggies and throw into the pot. Pour in enough broth to just cover the veggies.
  • Add salt and pepper.
  • Bring to boil and then lower the flame and simmer, covered, for about 25 minutes, or until veggies are soft.
  • Remove soup from flame and blend with a hand blender until thick and creamy. Pour in the milk and blend for a few more minutes.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 291, Fat 9.3, SaturatedFat 2.3, Cholesterol 8.5, Sodium 350.6, Carbohydrate 47.3, Fiber 5.8, Sugar 7.2, Protein 6.4

CREAMY TURNIP SOUP



Creamy Turnip Soup image

In nearby Wardsboro, Vermont, they have a fall festival where one of the entrees is this delicious soup. Reheats wonderfully in a slow cooker! -Liz Wheeler, Wilmington, Vermont

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 12

2 tablespoons butter
1 medium onion, chopped
3 garlic cloves, minced
1/2 cup white wine or reduced-sodium chicken broth
3 pounds turnips, peeled and cut into 1-inch cubes
1 carton (32 ounces) reduced-sodium chicken broth
1 medium potato, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon olive oil
3 cups fresh baby spinach

Steps:

  • In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half., Add turnips, broth and potato. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until vegetables are tender. Cool slightly., In a food processor, process soup in batches until smooth. Return all to pan. Stir in cream, salt and nutmeg; heat through., Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add spinach; cook and stir just until wilted. Serve with soup.

Nutrition Facts : Calories 138 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 526mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

TURNIP AND POTATO SOUP



Turnip and Potato Soup image

Creamy and savory, there are NEVER leftovers when I make this dish. A great way to incorporate turnips into your diet! If soup becomes too thick, thin with broth, water, or cream.

Provided by Cheri Walker

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 11

1 pound bacon, cut into 1/2-inch dice
1 tablespoon bacon drippings
2 cups diced onion (1/2-inch dice)
2 cups diced potato (1/2-inch dice)
2 cups diced turnip (1/2-inch dice)
4 sprigs fresh thyme
water, to cover
1 tablespoon butter
1 cup torn kale leaves
1 cup heavy cream
salt and ground black pepper to taste

Steps:

  • Cook the bacon in a large saucepan over medium heat until the fat begins to render, about 4 minutes; remove from heat, and drain most of the rendered bacon drippings, reserving about 1 tablespoon in the skillet.
  • Return the pan with the bacon and reserved drippings to medium heat; cook and stir the onion in the bacon and fat until translucent, about 4 minutes more. Stir the potato and turnip into the bacon mixture; cook and stir until the potato and turnip pieces are warmed, about 2 minutes.
  • Add the thyme to the saucepan with enough water to cover the vegetable mixture; bring the water to a boil, reduce heat to medium-low, and cook at a brisk simmer until the potato and turnip are tender, 15 to 20 minutes.
  • Heat butter in a small skillet. Cook and stir the kale leaves until they wilt, 2 to 3 minutes. Reduce heat to medium-low, and cook another 1 to 2 minutes. Stir the kale and the cream into the simmering soup; allow to simmer together another 2 to 3 minutes. Remove thyme sprigs before serving.

Nutrition Facts : Calories 275.5 calories, Carbohydrate 14.6 g, Cholesterol 65.1 mg, Fat 20.4 g, Fiber 2.3 g, Protein 9.3 g, SaturatedFat 10.4 g, Sodium 486.4 mg, Sugar 3.3 g

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