Cauliflower and Turnip Soup

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I’m always so intrigued by the variety of root vegetables at the farmer’s market this time of year, and am happy to see the abundance of colors (bright red beets, green cauliflower, blue pumpkins, etc.) Turnips are one vegetable I’ve always shied away from though, as I just wasn’t sure how to prepare them. Turns out, there are several things you can do.

I had only ever roasted turnips before stumbling upon some great soup ideas that utilized other root vegetables, including this gem from the BBC that provided inspiration to trying something different. What I like about this soup is that it feels like you’re doing something nice for your immune system. The turmeric, lemon juice and zest, ginger, red pepper flakes, and garlic are just a few key ingredients that make this soup put up a good fight against any of those cold and flu nasty’s that may be lurking in your system.  Turnips and cauliflower are both nice sources of vitamin C and potassium, also helpful this time of year.

Adjust the spices as needed. Given the intensity of the spices in this soup, I recommend serving with a cooling dish (crisp salad, sweet rice dish, citrus fruit, etc. )
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  • 3 turnips
  • 1 head cauliflower
  • 1 medium onion
  • 3 cloves garlic
  • Olive oil
  • 4 cups vegetable stock
  • 1 cup of water
  • 1 lemon, zest and juice
    • Tip: It’s important to buy an organic lemon for this recipe. If you don’t use an organic lemon, you’re more likely to ingest chemicals from the rind given that most conventional citrus fruit is sprayed with a variety of pesticides.
    • ½ tsp crushed red pepper flakes
    • 1 inch piece of ginger, chopped
    • 1 tsp. turmeric powder

Generously add olive oil to a cast iron skillet or large pan. Separate the cauliflower florets and chop the turnips and onion. Add to the skillet and sauté for 15 minutes.

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When the vegetables start to soften, transfer them to a large soup pot coated with a bit of coconut or olive oil. Add freshly chopped garlic and the spices (red pepper, ginger, turmeric) and sauté for another 5 minutes to release the flavors.

Add the vegetable soup stock and bring to a boil. Cover and reduce heat to low. Let simmer for 35 minutes.

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Ladle the vegetables and broth into a blender and mix until smooth. Be very careful not to make the same mistake I did – overfilling the blender to mix everything up faster is NOT a good idea and just results in a mess.  Return the blended soup to the pot and spoon into serving dishes. Garnish with a fresh green like a sprig of parsley or rosemary.

You can find another cauliflower recipe here – Pumpkin and Cauliflower Soup.


About chelseaeva

recipe developer, nutrition guru, food policy geek.
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3 Responses to Cauliflower and Turnip Soup

  1. Robin says:

    Is that a different kind of cauliflower? It’s beautiful and your picture of the cauliflower and turnips is a piece of art!! Can’t wait to try it!

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