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Auvergne soup

Name: Auvergne soup
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 6 people
Cuisine: French
Ingredients: 500 g potatoes; 500 g turnips; 1 onion; 30 g butter; 1 litre water; 1 chicken stock cube; 150 g Saint-nectaire; 4 slices bread; 30 g butter; Salt; Pepper

Auvergne soup, sometimes called "Soupe de raves", is a turnip and potato soup poured into a bowl over toasted croutons and diced Saint-nectaire cheese.

2,962 5/5 (1 reviews)

Duration

55 min.

Difficulty

Easy

Last modified on: February 8^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 6 people, you will need:

1 500 g potatoes
2 500 g turnips
3 1 onion
4 30 g butter
5 1 litre water
6 1 chicken stock cube (optional)
7 150 g Saint-nectaire
8 4 slices bread
9 30 g butter
10 Salt
11 Pepper
Total weight: 2,535 grams

Times for this recipe

Preparation

35 min.

Cooking

20 min.

All in all

55 min.

Preparation 35 min.

Cooking 20 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 10 min.

Peel and wash 500 g potatoes, then slice thinly (a mandolin is ideal for this).

Set aside.

Stage 2 - ⌛ 10 min.

Prepare 500 g turnips, wash and slice thinly.

Set aside.

Stage 3 - ⌛ 2 min.

Prepare and chop 1 onion.

Stage 4 - ⌛ 2 min.

In a large saucepan over medium heat, melt 30 g butter then add the minced onion, salt and pepper.

Cook for 1 or 2 minutes, stirring, without browning.

Stage 5 - ⌛ 3 min.

Pour in the potatoes and turnips, salt and pepper again and stir well for 2 or 3 minutes.

Stage 6 - ⌛ 1 min.

Pour in 1 litre water and possibly 1 chicken stock cube, stir and cook...

Stage 7 - ⌛ 10 min.

...until the turnips are tender.

Stage 8 - ⌛ 2 min.

Blend, then check seasoning.

Keep warm, covered.

Stage 9 - ⌛ 3 min.

Cut 150 g Saint-nectaire into small cubes, then set aside.

Stage 10 - ⌛ 3 min.

Cut 4 slices bread into small cubes.

Stage 11 - ⌛ 5 min.

Brown to taste in a small frying pan with 30 g butter.

Stage 12 - ⌛ 2 min.

Divide the croutons and diced Saint-nectaire among your guests' bowls or plates.

Stage 13 - ⌛ 2 min.

Pour soup generously over the top, and enjoy.

Remarks

Blending the cooked vegetables is not essential, as it gives the recipe a more rustic feel.

The stock cube isn't essential either - it's up to you.

The recipe could of course be adapted with other vegetables or cheese, but it wouldn't be the same delicious Auvergne soup.

Keeping: 1 or 2 days in a closed container, freezes well.

Source: Home made.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	13 g RDI=21 %	96 g RDI=36 %	5 g RDI=7 %	81 kcal RDI=4 %	342 kJ RDI=4 %
Per person	56 g RDI=87 %	406 g RDI=153 %	22 g RDI=30 %	344 kcal RDI=17 %	1,443 kJ RDI=17 %
Whole recipe	338 g RDI=521 %	2,439 g RDI=921 %	133 g RDI=183 %	2,068 kcal RDI=103 %	8,659 kJ RDI=103 %