Turnip top soup

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.
50K 3.8/5 based on 6 reviews
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Last modified on: April 10th 2019

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For 1 litre 500 ml, you will need:

Change these quantities to make: 500 ml 750 ml 1 litre 500 ml 3 litres 4 litres 500 ml
How long will it take?
Time required for this recipe:
PreparationCookingStart to finish
17 min.25 min.42 min.
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Step by step recipe

Stage 1
Turnip top soup
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.

Stage 2 - 5 min.
Turnip top soup
Cut off the stalks and wash like lettuce, then drain.

Set aside.

Stage 3 - 5 min.
Turnip top soup
Peel 2 potatoes and slice.

set aside.

Stage 4 - 3 min.
Turnip top soup
Prepare 2 shallots and chop.

Stage 5 - 1 min.
Turnip top soup
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.

Stage 6
Turnip top soup
Add the vegetable tops to the pan and stir round until...

Stage 7 - 4 min.
Turnip top soup
...they wilt and shrink down into the butter and shallots.

Note: depending on the quantity of leaves, you can do this in batches.

Stage 8 - 1 min.
Turnip top soup
Pour in 1 litre 500 ml water and add the potato slices. Salt and pepper again.

Stage 9 - 20 min.
Turnip top soup
Simmer on low heat for about 20 minutes until the potatoes are tender.

Stage 10 - 3 min.
Turnip top soup
Take off the heat and blend, then check the seasoning.

Stage 11
Turnip top soup
Your turnip top soup is ready.
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.
1 or 2 days in the fridge, wrapped in plastic.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
688 Kcal or 2,881 Kj7 gr69 gr42 gr
34 %3 %7 %6 %
Per 100 g
Energetic valueProteins CarbohydratesFats
32 Kcal or 134 Kj< 1 gr3 gr2 gr
2 %<1 %<1 %<1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk
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)
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