Eva's Turnip Soup Recipe

Eva’s Turnip Soup Recipe

What to do when you have too many turnips? Or turnips that are too large to slice up for salad? You make soup! This recipe was created by Chris' mother, Eva, who kindly shared it with us.


  • 3 large turnips (Hakurei salad turnips work great!)
  • 1 large onion chopped
  • fresh minced garlic to taste or garlic powder
  • Better than Bouillon Vegetable Seasoning
  • 1/2 tsp dried coriander powder
  • 1/2 tsp dried basil
  • 1 tbsp nutritional yeast flakes
  • 2 handfuls chopped greens turnip, kale, or spinach
  • 1 handful chopped parsley
  • 1/2 cup raw cashews


  • In a large cooking pot, saute onion and garlic in a small of oil until soft.
  • Chop turnips and add. Cook until soft.
  • Add water to just cover veggies. Flavor with Better than Bouillon Vegetable Seasoning to taste.
  • Add coriander, basil, and nutritional yeast flakes. Heat until simmering.
  • Use immersion blender to blend soup smooth.
  • Add chopped greens and simmer 10-15 minutes until tender.
  • Meanwhile, blend cashews in a small of water until smooth.
  • When greens are done cooking, add blended cashews. Stir in chopped parsley. Simmer 1-2 minutes until heated through. Add salt and pepper to taste.

You May Also Like…

TBF Salad Dressing

TBF Salad Dressing

TBF Salad Dressing This is our own recipe crafted at Toppled Barn Farm. It is light and balances well our just picked...

New Job, Cover Crops, and More

New Job, Cover Crops, and More

We hope you are enjoying the beautiful fall weather. It has been a wonderful break from the hot summer heat. The...

Toppled Barn Farm Banh Mi

As soon as we had our first taste of Bahn Mi at a local restaurant last April, we knew we had to find a way to make...


Leave a Reply