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Cinnamon Apple Turnip Soup

December 3, 2015 4 Comments

This soup is all about turnip deliciousness. 

Cinnamon Apple Turnip Soup

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.

Cinnamon Apple Turnip Soup

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?)

Cinnamon Apple Turnip Soup

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. 

Cinnamon Apple Turnip Soup

Cinnamon Apple Turnip Soup
2015-12-03 01:06:52
Serves 4
Turnips are the star of this hearty winter soup. Use either chicken or vegetable stock. The cayenne is optional, but add it if you have it. It really brings out the cinnamon. You can make this soup several days in advance. The flavor improves overnight.
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Ingredients
  1. 2 tablespoons extra virgin olive oil, plus more for serving
  2. 1 medium onion, peeled and chopped
  3. 2 cloves garlic, smashed
  4. 1 1/2 pounds turnips, peeled and diced
  5. 1/2 pound Granny Smith apples (2 or 3) peeled and diced, plus more for serving
  6. 2 tablespoons packed dark brown sugar
  7. 1 1/2 teaspoons kosher salt
  8. 3/4 teaspoon freshly ground black pepper
  9. 3/4 teaspoon cinnamon, plus more for serving
  10. 1/8 teaspoon cayenne pepper (optional)
  11. 4 cups low-sodium chicken or vegetable stock
  12. 2-4 tablespoons heavy cream, plus more for serving
Instructions
  1. 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.
By Turnip the Oven
Turnip the Oven http://turniptheoven.com/
This gluten-free cinnamon apple turnip soup is the perfect, soul-warming winter meal.

Filed Under: Freezer-Friendly, Gluten-Free, Soup, Weeknight Tagged With: apple, cinnamon, turnip

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Comments

  1. Liz @ I Heart Vegetables says

    December 3, 2015 at 3:26 pm

    A couple years ago I got turnips in our CSA box and I LITERALLY had no idea what to do with them, haha. This is a great idea!

    Reply
  2. allie @ Through Her Looking Glass says

    December 3, 2015 at 9:19 pm

    True confession, I’ve never tasted a turnip, Lucy. And funny this is your first turnip recipe on the blog. I’ve always loved apples with cheddar. So a wedge of cheddar alongside a bowl of this sounds delicious!

    Reply
  3. Rachel @ Simple Seasonal says

    December 3, 2015 at 11:06 pm

    Lucy! This soup sounds amazing! And your presentation is so pretty. I’d love to serve this at a holiday brunch with some girl friends. I’m sure it would be a huge hit! 🙂

    Reply
  4. rachel @ atheltic avocado says

    December 5, 2015 at 7:22 am

    I love the combo of sweet and savory going on here! Such a unique and tasty way to eat soup!

    Reply

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Welcome!

Hi! I'm Lucy. Turnip the Oven is my vegetable-focused food blog, but sometimes I'm sidetracked by dessert. My recipes are simple and approachable, and I use fresh, seasonal ingredients. I hope I inspire you to eat more plants…and cookies.

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