Turnip top soup
It may no longer be widely known these days, but the leafy tops of certain root vegetables are edible, so it's a shame to waste them.
Better still, the leaves can be made into interesting accompaniments for their root vegetable, or soups with amazing flavours.
In this recipe, I will show you how to make a soup with turnip and radish leaves.
Better still, the leaves can be made into interesting accompaniments for their root vegetable, or soups with amazing flavours.
In this recipe, I will show you how to make a soup with turnip and radish leaves.
62 K 3.8/5 (6 reviews)
45 min.
Easy
1 litre 500 ml
5 IngredientsLast modified on: April 10th 2019
200 g turnip (or other vegetable) tops
2 
2 
50 g 
1 litre 500 ml 
Times for this recipe
Preparation: 20 min.
Cooking: 25 min.
All in all: 45 min.
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Step by step recipe
Stage 1
Rescue 200 g turnip (or other vegetable) tops.
These might be from turnips and radishes bought for another recipe, or if you go to the market, for example, stall holders will probably give them to you for nothing, as customers generally ask for them to be taken off.
These might be from turnips and radishes bought for another recipe, or if you go to the market, for example, stall holders will probably give them to you for nothing, as customers generally ask for them to be taken off.
Stage 3 - 5 min.
Stage 5 - 1 min.
Melt 50 g butter in a large saucepan on medium heat. When it begins to froth, add the chopped shallot, salt and pepper.
Cook for 1 minute without colouring.
Cook for 1 minute without colouring.
Stage 6
Add the vegetable tops to the pan and stir round until...
Stage 7 - 4 min.
...they wilt and shrink down into the butter and shallots.
Note: depending on the quantity of leaves, you can do this in batches.
Note: depending on the quantity of leaves, you can do this in batches.
Stage 8 - 1 min.
Pour in 1 litre 500 ml water and add the potato slices. Salt and pepper again.
Stage 9 - 20 min.
Simmer on low heat for about 20 minutes until the potatoes are tender.
Stage 10 - 3 min.
Take off the heat and blend, then check the seasoning.
Stage 11
Your turnip top soup is ready.
Remarks
The quantity of leaves in this recipe is for guidance only, so use whatever you have to hand.
As soon as they are separated from their roots, these vegetable tops wilt very rapidly, so they should be freshly picked and used quickly. If you need to defer making your soup, cut the tops off the fresh vegetables and seal in a plastic bag with a piece of dampened absorbant paper, then these will keep in the fridge for a day or two.
For more flavour, use vegetable stock instead of water.
As soon as they are separated from their roots, these vegetable tops wilt very rapidly, so they should be freshly picked and used quickly. If you need to defer making your soup, cut the tops off the fresh vegetables and seal in a plastic bag with a piece of dampened absorbant paper, then these will keep in the fridge for a day or two.
For more flavour, use vegetable stock instead of water.
Keeping: 1 or 2 days in the fridge, wrapped in plastic.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 7 RDI=3 % | 70 RDI=7 % | 40 RDI=6 % | 690 RDI=30 % | 2,880 RDI: 30 % |
| Per 100 g | 0 | 3 RDI=0 % | 1 RDI=0 % | 30 RDI=2 % | 140 RDI: 2 % |
How much will it cost?
- For 1 litre 500 ml : 0.75 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Water
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Turnip (or other vegetable) tops
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Butter
Like these other recipes: Salmon chard rolls, Two-stage beef chuck , Scrambled eggs with butter-fried bread and fresh spinach, Escalope cordon bleu, Boulangère potatoes, ... See them all 472
Shallot
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