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Turnip & Sweet Potato Soup

Name: Turnip & Sweet Potato Soup
Prep time: 20
Cook time: 60

(16 votes, average: 4.31 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

10 ingredients

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...

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

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Nutrition Facts

Calories

338 cals

Fat

8 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g

Carbohydrates

65 g

Sugar

18 g

Fiber

12 g

Protein

6 g

Sodium

1437 mg

Directions

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.

Chef Tips

If you can’t find sweet white turnips, you can make this soup with just rutabaga and sweet potato. The ratio should be approximately 1 measure of rutabaga to 2 of sweet potato.

Also, if you cant find fresh sage, don’t substitute dried. Use 1 teaspoon of dried rosemary instead.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.