95 minutes
A hearty and flavorful soup made with roasted turnips and fresh greens, enhanced with garlic, shallots, and thyme.
Young Turnips, with greens
0 lb
Shallots, cut into ¼-inch rounds
each
tablespoons
teaspoons
tablespoons
Rich Vegetable Stock
cups
each
to taste
to taste
1. Preheat Oven
Start by preheating your oven to 400°F.
2. Prepare Turnips and Shallots
Separate the turnips from their greens. Cut the turnips into ½-inch pieces and place them in a medium bowl. Toss them with the shallots, 1 tablespoon of olive oil, and ¼ teaspoon of kosher salt until everything is well-coated.
3. Roast Turnips and Shallots
Spread the turnips and shallots onto a parchment-lined baking sheet. Roast them in the oven for about an hour, giving them a stir every 15 minutes. This will help the turnips caramelize and bring out their natural sweetness while mellowing any bitterness. You'll know they're ready when they are tender and beautifully caramelized.
4. Prepare Turnip Greens
While the turnips are roasting, take the turnip greens and trim them into bite-size pieces. Rinse them thoroughly under cold water to remove any grit and then drain them well.
5. Sauté Garlic and Turnip Greens
In a large saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté it for 2-3 minutes until it releases its aroma and turns a light golden brown. Add the chopped turnip greens and another ¼ teaspoon of kosher salt, sautéing them for about 5 minutes until they begin to wilt.
6. Simmer the Soup
Once the greens are ready, pour in the vegetable stock and bring the mixture to a boil. Transfer the roasted turnips and shallots from the baking sheet into the saucepan. Add the thyme sprigs, then reduce the heat and let the soup simmer gently for about 20 minutes. This simmering time allows the flavors to meld together beautifully.
7. Season and Serve
Season the soup with additional salt and freshly ground white pepper to taste. When you're ready to serve, ladle the soup into warm bowls and finish each bowl with a drizzle of apple cider vinegar to add a touch of acidity that brightens the flavors.
Swap out turnips for a mix of parsnips, carrots, and sweet potatoes. You can still include some greens like kale or spinach, but the focus shifts to the sweetness of the root vegetables.
Use roasted butternut squash instead of turnips, and add warming spices like cumin, coriander, and a pinch of cinnamon or nutmeg. This would give you a more autumnal flavor profile.
Look to international cuisines for inspiration. For instance, incorporate coconut milk and Thai curry paste for a Southeast Asian twist, or harissa and preserved lemon for a North African flavor.
Substitute cauliflower for turnips and add a splash of cream or coconut milk for a richer, creamier soup. You could also add a touch of curry powder for an Indian-inspired version.
For a creamier soup without adding heavy cream, you could blend in cooked white beans or a small potato during the pureeing process. If dairy isn't an issue, a dollop of crème fraîche or a swirl of sour cream could also enhance the texture and flavor.
Use high-quality or homemade vegetable or chicken stock as the backbone of your soup for the best flavor.
Ensure turnips are cut into even sizes for uniform roasting until caramelized and soft, concentrating their sweetness and enriching the soup's flavor.
Season in layers, starting with the turnips, then the aromatics, and finally adjust once the soup is assembled, allowing flavors to develop over time.
Use fresh herbs like thyme or rosemary when roasting turnips, and include garlic, shallots, or leeks when sautéing the base to build complex aromas.
Allow the soup to sit and meld flavors, preferably overnight, for an improved taste upon reheating.
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