Turnip soup

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.


Ingredients for 5 people:

– 1kg. turnips, tender and fresh

– 2 tablespoons flour

– 2 tablespoons olive oil

– 1 pinch of nutmeg


– 6 cups water


– Clean and slice the turnips into cubes.

– Brown the flour in the pan with the oil over medium heat for 1-2 minutes.

– Add the remaining ingredients: sliced turnips, water, salt and nutmeg.

– Cook over medium heat, covered, for 40 minutes.

– Beat the soup until it becomes smooth.

– Cook for 8 minutes over very low heat, stirring constantly. Another option: serve in a bowl, throw cheese on top, and brown in the oven 10 minutes.

– Serve with julienned fresh parsley on top, and a pinch of black pepper.


Turnip soup is a purifying and diuretic dish, due to its high fiber and potassium content. It is a low carbohydrate food, which can be taken in low fat diets, diets for diabetes and menopause.

It’s a great winter dish, rich in selenium and antioxidants, which helps fight the flu and colds, stimulating the immune system.

* Related information: Turnip properties, Mediterranean diet characteristics.

More information about Mediterranean diet.

Written by Editorial Botanical-online team in charge of content writing

22 April, 2019

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