Creamy Turnip Soup With White Beans & Zhoug Sauce
Turnip Soup is a smooth and earthy soup recipe featuring fresh turnips and hearty white beans that are packed with protein. Add a generous drizzle of my bright and spicy copy-cat Trader Joe’s Zhoug sauce, then serve as an appetizer or main dish along with my Garlic and Rosemary Focaccia. Made in one pot, low calorie, low fat, high fiber and gluten-free.
This creamy turnip soup is one of those simple soup recipes that gives humble root vegetables the spotlight they deserve. Fresh turnips cook down into a smooth, creamy texture with a surprisingly rich flavor. Using an immersion blender (or a food processor, if needed) helps achieve the best texture with minimal effort, making this a cozy option for a cold winter day.
Unlike potato soup or other creamy soups that rely on heavy cream, this version stays plant-based while still delivering plenty of health benefits, including vitamin C and vitamin B from the starchy vegetables and beans. It’s a low-carb option, stores well in an airtight container, and reheats beautifully for single servings with crusty bread the next day—perfect for any soup lover looking for more delicious soup ideas.
Ingredients for Turnip Soup (With Substitutions)
- Olive oil– Used to gently sauté the vegetables and build a flavorful base without overpowering the soup. Equally, you can also use vegetable oil, canola oil or sunflower oil.
- Yellow onion – Adds a mild sweetness and depth as it softens and becomes fragrant. If you don’t have yellow ones, feel free to use whatever color onion you have on hand. And, if you don’t have fresh onions, feel free to use 1 teaspoon of onion powder instead.
- Garlic cloves – Brings warmth and savory flavor that rounds out the earthy turnips. You can substitute 1 teaspoon garlic powder if you’re out of fresh.
- Celery rib – Adds subtle aroma and balance to the soup base. No celery? No problem. Substitute with one teaspoon celery salt and use less salt seasoning in the end.
- Turnips – The star ingredient, cooking down into a smooth, earthy foundation for this creamy turnip soup.
- Dried thyme – Adds a light herbal note that pairs well with root vegetables. Alternatively, you can use finely chopped fresh thyme.
- Ground black pepper – Gives a gentle bite and enhances the overall flavor. White pepper will also work.
- Cooked white beans – Help create a naturally creamy texture while adding plant-based protein.
- Vegetable broth – Forms the base of the soup and allows the turnips to shine without heaviness.
- Sea Salt – Enhances all the flavors and brings the soup together.
- Lemon juice – Brightens the soup and adds balance just before blending. Juice from fresh lemons is always preferred.
- Zhoug sauce, chimichurri, or walnut pesto – Served on top for an extra kick of fresh, bold flavor.
The recipe card below includes the full measurements and instructions for making this dairy-free turnip soup.
Step-by-Step Instructions: How to Make Turnip Soup
Step 1: Chop the onion into small pieces and mince the garlic.
Step 2: Dice the celery, then peel and dice the turnips. Cutting everything into smaller pieces helps the vegetables soften more quickly and evenly.
Step 3: Warm the olive oil in a medium to large heavy-bottomed pot over medium heat. Add the onion, garlic, and celery, stirring often as they cook for 7–10 minutes.
Step 4: The vegetables should soften and become fragrant, with just a hint of color but no deep browning.
Step 5: Add the diced turnip, black pepper, and thyme.
Step 6: Stir well.
Step 7: Add the broth and the white beans. Stir.
Step 8: Cook for 20-25 minutes.
Step 9: Finally, remove the pot from the heat and blend with an immersion blender until smooth. Add lemon juice, taste. Top with garnishments. Check out the tip section immediately following below for more ways to blend.
Tips for Making the Best Turnip Soup
- Cut vegetables evenly. Keeping the turnips, onion, and celery close in size helps everything cook at the same rate and creates a smoother final texture.
- Don’t rush the sauté. Let the onion, garlic, and celery soften slowly over medium heat. This builds flavor without browning, which keeps the soup light and clean-tasting.
- Use a good vegetable broth. Since this is a simple soup, the broth matters. Basically, a well-seasoned vegetable stock adds depth without overpowering the turnips.
- Blend carefully. An immersion blender gives the best control and creamy texture. If using a standard blender, work in batches and blend until completely smooth.
Frequently Asked Questions
White Tokyo turnips are smaller and slightly sweeter than standard turnips, which makes them a great choice for creamy turnip soup. Because their flavor is more delicate, the soup may taste a little lighter and less peppery, but still smooth and delicious.
Let the soup cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 4–5 days. When reheating, warm it gently over medium heat, stirring occasionally, and add a splash of vegetable broth or water if it has thickened.
For longer storage, the soup can be frozen in single servings. Use freezer-safe containers, leaving a little space at the top for expansion. Thaw overnight in the refrigerator and reheat slowly on the stovetop for the best texture.
A standard countertop blender works just as well. Let the soup cool slightly, then carefully divide the soup into batches and blend until smooth. Return the blended soup to the pot and reheat gently over medium heat. Always vent the lid and cover it with a towel to avoid pressure buildup.
If you don’t have a blender, you can mash the vegetables very well with a potato masher. The soup won’t be quite as smooth, but it will still be hearty and flavorful.
Serving Suggestions
- Garnish with my fresh, green Zhoug Sauce or this smoky Homemade Chipotle Sauce.
- Serve as a main dish and add my Vegan Pigs in a Blanket as an appetizer.
- Serve with my Garlic and Rosemary Focaccia or this reader favorite Vegan Garlic Bread.
- Serve as an appetizer to my creamy Cavolo Nero Pasta or this savory Avocado Pasta.
- Make it even healthier with this simple Strawberry Massaged Kale Salad or this amazing fresh Blueberry Salad with olives and black grapes.
- Instead of a side of traditional bread, serve with one of these muffin recipes: Vegan Strawberry Muffins, Vegan Lemon Blueberry Muffins or my Vegan Banana Bread Muffins.
How to Store and Freeze Leftovers
Let the soup cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 4–5 days. When reheating, warm it gently over medium heat, stirring occasionally, and add a splash of vegetable broth or water if it has thickened.
Additionally, for longer storage, the soup can be frozen in single servings. Use freezer-safe containers, leaving a little space at the top for expansion. Thaw overnight in the refrigerator and reheat slowly on the stovetop for the best texture.
More Delicious Soup Recipes You’ll Love
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Creamy Turnip Soup Recipe
Ingredients
- 1 Tbsp olive oil
- 1 yellow onion medium, diced
- 2 cloves garlic minced
- 1 celery rib diced
- 2-3 turnips medium, peeled and diced
- 1 tsp dried thyme
- ½ tsp ground black pepper
- 1⅔ cups white beans cooked, drained
- 4 cups vegetable broth
- ½ tsp salt
- 1-2 Tbsp lemon juice
- Zhoug sauce, chimichurri, or pesto to serve
Instructions
- Dice the onion. Peel the garlic and mince.
- Dice the celery. Peel the turnips and dice them. If you can get them close to the same size, they will cook faster.
- Heat the oil in a medium or large heavy bottomed pot on the stove over medium heat. It should be a 2 quart size minimum.
- Add the diced celery, garlic, and onion. Cook. Be sure to stir frequently for 7-10 minutes or until the mixture starts to caramelize. They don't need to brown fully.
- Add the diced turnip, black pepper, and thyme. Stir every so often, for 5 minutes until the edges are soft.
- Add the white beans and the vegetable broth. Stir.
- Cook for 20-25 minutes. The turnips should be very soft. The cooking time may be more or less depending on the size of the diced vegetables.
- Take the pan off the heat and use an immersion blender to blend until smooth. If you are using a blender instead, let the soup cool before blending it in batches. Once it's blended you can then return it back to the pot and reheat the mixture.
- Add salt and lemon juice as needed.
- Serve topped with Zhoug sauce, chimichurri, or pesto.
Notes
- Cut vegetables evenly. Keeping the turnips, onion, and celery close in size helps everything cook at the same rate and creates a smoother final texture.
- Don’t rush the sauté. Let the onion, garlic, and celery soften slowly over medium heat. This builds flavor without browning, which keeps the soup light and clean-tasting.
- Use a good vegetable broth. Since this is a simple soup, the broth matters. A well-seasoned vegetable stock adds depth without overpowering the turnips.
- Blend carefully. An immersion blender gives the best control and creamy texture. If using a standard blender, work in batches and blend until completely smooth.
This turnip soup is warm and comforting. Simple, creamy, and perfect for a cozy, chilly day.
Thank you Bryce for trying it!
This is the first time I am trying Turnip soup so good, perfect treat. perfect with some homemade bread.
Indeed Roja, I love it with my garlic and rosemary focaccia.
This turnip soup looks smooth, hearty, and really well balanced with the white beans. The drizzle of zhoug and a side of garlic rosemary focaccia make it feel complete and satisfying.
Thanks Lora.
Amazing! This winter I decided to make more soups at home and this recipe really hit the spot. Creamy, delicious and so cozy!
Thanks Jane. Hope you tried it with the Zhoug sauce!