This soup celebrates the subtle, sweet flavor of turnips while combining the bright tartness of green apples and the warm spice of cinnamon. It’s a simple, elegant winter soup that works equally well for a cozy weeknight dinner or as a refined first course for a holiday meal.
Turnips have a clean, slightly sweet and peppery profile that pairs beautifully with Granny Smith apples. The apples add brightness and acidity that balance the earthiness of the roots, while cinnamon provides a warm, aromatic backbone. A touch of brown sugar and a splash of cream finish the soup with depth and silkiness without veering into dessert territory.
This soup is savory and mellow rather than overtly sweet. It pairs nicely with whole grain toast, a wedge of aged cheddar, or a simple green salad. Because of its pale, winter-white color and delicate flavor, it also makes an attractive starter for holiday menus alongside richer mains or crisp side dishes.
One of the great benefits of this soup is that it can be prepared ahead of time. The flavors often deepen after a day in the refrigerator, so consider making it a day in advance. Reheat gently on the stove, then finish each bowl with a drizzle of cream and olive oil, a few chopped apple pieces for texture, and a light dusting of cinnamon.
Cinnamon Apple Turnip Soup
A creamy, lightly spiced turnip soup brightened with tart Granny Smith apples. Use chicken or vegetable stock depending on preference; cayenne is optional but enhances the cinnamon. Makes a comforting winter lunch or elegant starter.
Serves: 4
Ingredients
- 2 tablespoons extra virgin olive oil, plus extra for serving
- 1 medium onion, peeled and chopped
- 2 cloves garlic, smashed
- 1½ pounds turnips, peeled and diced
- ½ pound Granny Smith apples (about 2–3), peeled and diced, plus extra for serving
- 2 tablespoons packed dark brown sugar
- 1½ teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- ¾ teaspoon ground 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
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and smashed garlic, and sauté until the onion becomes translucent, about 4–5 minutes.
- Add the diced turnips, diced apples, brown sugar, salt, pepper, cinnamon, and cayenne if using. Sauté for another 2 minutes until fragrant and starting to soften.
- Pour in the stock and raise the heat to bring the mixture to a boil. Once boiling, reduce the heat to maintain a gentle simmer and partially cover the pot. Cook until the turnips and apples are tender and easily pierced with a fork, about 20 minutes.
- Remove the pot from the heat. Purée the soup until smooth using an immersion blender. Alternatively, carefully blend the soup in batches in a regular blender, then return to the pot.
- Stir in the heavy cream, starting with 2 tablespoons and adding up to 4 tablespoons to reach your preferred richness.
- Ladle into bowls and finish with a drizzle of olive oil, a small swirl of cream, a few chopped apple pieces for texture, and a light sprinkle of cinnamon.
Tips, Variations, and Storage
For a vegetarian version, use vegetable stock instead of chicken stock. If you prefer a thinner soup, increase the stock by ½ to 1 cup. Roasting the turnips and apples before simmering adds caramelized flavor—toss them with a little oil and roast at 425°F (220°C) until golden, then proceed with the recipe.
Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently over low to medium heat, stirring occasionally. This soup freezes well; cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
By Turnip the Oven
2015-12-03
