Description
Creamy Roasted Turnip & Potato Soup is a heartwarming dish that combines the earthy sweetness of roasted turnips with the rich creaminess of Yukon Gold potatoes. Perfect for chilly evenings, this soup wraps you in comfort and nostalgia with every spoonful. It’s an ideal choice for family gatherings or cozy nights in, transforming simple ingredients into a restaurant-quality experience.
Ingredients
Scale
- 2 cups turnips, peeled and cubed
- 2 cups Yukon Gold potatoes, peeled and cubed
- 1 large sweet onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- 2 tbsp extra virgin olive oil
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Toss turnips, potatoes, onion, and garlic with olive oil, thyme, salt, and pepper in a large bowl.
- Spread vegetables on a baking sheet in a single layer and roast for 25-30 minutes until golden brown.
- In a pot over medium heat, combine roasted vegetables with vegetable broth and simmer for 10 minutes.
- Using an immersion blender or regular blender, puree the mixture until smooth. Gradually add cream while blending until desired consistency is reached.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 40mg