Turnip Honey Roasted Garlic Soup

Creamy, aromatic, and delightfully comforting, this Turnip Honey Roasted Garlic Soup is the perfect marriage of earthy and sweet flavors. Featuring caramelized oven-roasted turnips, mellow roasted garlic, and a touch of golden honey, this velvety soup bursts with rustic charm and depth. Enhanced with a hint of thyme and finished with optional cream for added richness, this recipe is both elegant and easy to prepare. Its simple ingredients come together in under an hour, making it an ideal choice for weeknight dinners or cozy gatherings. Serve this warm and nourishing soup with a sprinkle of fresh parsley for a beautiful garnish—it’s a dish that’s as visually pleasing as it is delicious. Perfect for lovers of fall flavors, this recipe is a must-try for bringing seasonal produce to life!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:55 mins

Total Time:70 mins

Servings: 4

Ingredients

• 4 medium turnips
• 2 garlic bulb
• 1 large yellow onion
• 3 tablespoons olive oil
• 2 tablespoons honey
• 5 cups chicken or vegetable stock
• 2 tablespoons unsalted butter
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup heavy cream (optional)
• 2 tablespoons fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and chop the turnips into 1-inch cubes. Peel and quarter the onion. Cut the tops off the garlic bulbs to expose the cloves, but leave the bulbs intact.

Step 3

Place the turnips, onion, and garlic bulbs on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with a pinch of salt and black pepper. Toss to coat evenly.

Step 4

Roast the vegetables in the preheated oven for 30-35 minutes, turning halfway through, until the turnips are fork-tender and the garlic is caramelized.

Step 5

Once roasted, let the garlic bulbs cool slightly, then squeeze the roasted garlic cloves out of their skins into a bowl. Discard the skins.

Step 6

In a large pot, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the roasted turnips and onion, and sauté for 2-3 minutes.

Step 7

Pour in the chicken or vegetable stock, roasted garlic, honey, thyme, remaining salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld.

Step 8

Using an immersion blender (or working in batches in a regular blender), puree the soup until smooth. Be cautious if blending hot liquid in a blender.

Step 9

If desired, stir in the heavy cream for added richness and heat through, but do not let the soup boil.

Step 10

Taste and adjust seasoning as needed. If the soup is too thick, add a bit more stock to reach your preferred consistency.

Step 11

Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm.

Nutrition Facts

Serving size	2381 grams (2381.0g)

Amount per serving	% Daily Value*
Calories	1809

Total Fat 113.10g	145%
Saturated Fat 48.90g	244%
Polyunsaturated Fat 4.00g
Cholesterol 196mg	65%
Sodium 7107mg	309%
Total Carbohydrate 182.40g	66%
Dietary Fiber 18.60g	66%
Total Sugars 67.90g
Protein 34.80g	70%

Vitamin D 0IU	0%
Calcium 831mg	64%
Iron 8mg	45%
Potassium 2648mg	56%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.0%

Protein: 7.4%

Carbs: 38.7%