This soup is all about turnip deliciousness.
Um, you guys? I’m embarrassed. I realized the other day that I didn’t have a single recipe for turnips on my blog. Hello? It’s my namesake vegetable. But even besides that, I love turnips. They have a really fresh, sweet, almost minty flavor, a bit like parsnips or even radishes. Since they are a root veggie, they are in season right now. I frequently use turnips in chicken soup, but I decided it was time to make them the star of the show…
With a major assist from some tart green apples and spicy cinnamon. Oh, and let’s not forget a splash of cream.
You might be thinking that cinnamon apple soup sounds weird, like it would be too sweet and desserty. But let me allay your fears. This soup is savory and earthy. It makes a delicious lunch with some thick whole grain toast and a wedge of cheddar. And because of its gorgeous winter-white hue, it would also make a lovely first course for any holiday meal. Pair it with anything from latkes to Christmas goose! (What even is Christmas Goose?)
You can make this cinnamon apple turnip soup several days in advance. I think the flavor actually improves as it sits. Swirl it with cream, drizzle it with olive oil, top it with chopped apples, and sprinkle it with cinnamon just before serving.
- 2 tablespoons extra virgin olive oil, plus more for serving
- 1 medium onion, peeled and chopped
- 2 cloves garlic, smashed
- 1 1/2 pounds turnips, peeled and diced
- 1/2 pound Granny Smith apples (2 or 3) peeled and diced, plus more for serving
- 2 tablespoons packed dark brown sugar
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 3/4 teaspoon cinnamon, plus more for serving
- 1/8 teaspoon cayenne pepper (optional)
- 4 cups low-sodium chicken or vegetable stock
- 2-4 tablespoons heavy cream, plus more for serving
- Heat the oil in a large pot over medium-high heat. Add the onion and garlic and saute until the onion is translucent, 4 to 5 minutes. Add the turnips, apples, sugar, salt, pepper, cinnamon, and cayenne and saute until fragrant, about 2 minutes. Add the stock and bring to a boil. Reduce the heat, partially cover the pot, and simmer until the turnips and apples are fork-tender, about 20 minutes. Remove from the heat and puree the soup with an immersion blender (or in batches in a regular blender). Stir in the cream. Top with a drizzle of olive oil and cream, some chopped apples, and a sprinkle of cinnamon before serving.