This Cinnamon Apple Turnip Soup highlights the clean, slightly sweet flavor of turnips paired with tart green apples and warm cinnamon. It’s a comforting winter soup that works equally well for a casual lunch or as an elegant first course for holiday dinners. The recipe is simple, adaptable for vegetarian diets when made with vegetable stock, and can be prepared ahead of time—the flavors often deepen after a day in the fridge.
Turnips bring a fresh, slightly peppery sweetness reminiscent of parsnips or radishes. When cooked and blended with apples, a touch of brown sugar, and cinnamon, they become silky and richly flavored without tasting overly sweet. A splash of cream finishes the soup and gives it body, while a pinch of cayenne (optional) brightens the spices.
This soup is savory and earthy rather than dessert-like. It pairs beautifully with thick whole grain toast and sharp cheddar for a satisfying lunch, or it can be served in small bowls as an elegant starter alongside classic holiday dishes. Garnish with a swirl of cream and a drizzle of olive oil, add some chopped apples for texture, and finish with a light dusting of cinnamon just before serving.
Cinnamon Apple Turnip Soup
Serves 4
Turnips are the focus of this hearty winter soup. Use chicken or vegetable stock depending on whether you want a vegetarian version. The cayenne is optional but recommended if you like a little warmth to balance the cinnamon.
Ingredients
- 2 tablespoons extra virgin olive oil, plus more for serving
- 1 medium onion, peeled and chopped
- 2 cloves garlic, smashed
- 1 1/2 pounds turnips, peeled and diced
- 1/2 pound Granny Smith apples (about 2–3), peeled and diced, plus extra for garnish
- 2 tablespoons packed dark brown sugar
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 3/4 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 oil in a large pot over medium-high heat. Add the chopped onion and smashed garlic and sauté until the onion is translucent, about 4–5 minutes.
- Add the diced turnips, apples, brown sugar, salt, pepper, cinnamon, and cayenne (if using). Sauté for about 2 minutes until the spices are fragrant and the apples and turnips begin to soften at the edges.
- Pour in the stock and bring the mixture to a boil. Reduce the heat, partially cover the pot, and simmer until the turnips and apples are fork-tender, about 20 minutes.
- Remove the pot from the heat. Puree the soup until smooth using an immersion blender, or puree in batches in a regular blender (be careful with hot liquids).
- Stir in the heavy cream to taste, adjusting for desired richness and texture. Reheat gently if necessary, but do not boil after adding cream.
- Ladle the soup into bowls and finish with a drizzle of olive oil, a swirl of cream, a few chopped apple pieces for texture, and a light sprinkle of cinnamon before serving.
Make-Ahead, Storage, and Serving Tips
This soup keeps well and can be made several days in advance—many cooks find the flavors mellow and deepen after resting overnight. Store cooled soup in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stove over low heat, adding a splash of stock or cream if the soup has thickened.
Freeze in portions for up to 2–3 months; thaw overnight in the refrigerator and reheat slowly. When serving, add fresh garnishes such as chopped apples, a drizzle of good olive oil, a swirl of cream, or a pinch of extra cinnamon to refresh the flavors.
Variations and Pairings
For a vegetarian version, use vegetable stock. Add a parsnip or a small potato for extra body, or finish with a squeeze of lemon if you want a slightly brighter finish. This soup pairs nicely with robust breads, grilled cheese, sharp cheddar, or as a starter with holiday mains.
By Turnip the Oven
