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.
70 K 3.8/5 (6 reviews)
Grade this recipe:
Keywords:
Last modified on: April 10th 2019
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 1 litre 500 ml, you will need:

Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 20 min.
Cooking: 25 min.
All in all: 45 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
Turnip top soup : 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.

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

Set aside.

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

set aside.

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

Stage 5 - ⌛ 1 min.
Turnip top soup : Stage 5
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 : Stage 6
Add the vegetable tops to the pan and stir round until...

Stage 7 - ⌛ 4 min.
Turnip top soup : Stage 7
...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 : Stage 8
Pour in 1 litre 500 ml water and add the potato slices. Salt and pepper again.

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

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

Stage 11
Turnip top soup : 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.
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 recipe7 RDI=3 %70 RDI=7 %40 RDI=6 %690 RDI=30 %2,880 RDI: 30 %
Per 100 g03 RDI=0 %1 RDI=0 %30 RDI=2 %140 RDI: 2 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk
How much will it cost?
  • For 1 litre 500 ml : 0.75 €

Change currency:

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)
Other recipes you may also like
Potted meat (rillettes)
Potted meat (rillettes)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version.
October 3rd 2019460 K 24.5 6 hours 50 min.
Butter cream
Butter cream
Butter cream is made with egg yolk, sugar syrup and, of course, butter. These days it has fallen rather out of fashion, probably because it's very rich, but it still has its aficionados. Here is the classic plain version, which you can lighten and flavour as you wish.
October 13th 2010342 K4.4 60 min.
Stuffed baguette
Stuffed baguette
This baguette is "stuffed", rather than merely filled: hollowed out and refilled with a tasty mix of sautéed onions, fried bacon bits and eggs, before browning in the oven. A useful way to use up a leftover baguette, even if it is already going dry. It makes a great dish that children love, and grown ups, too!
September 11th 2019124 K3 55 min.
Erika's ceviche
Erika's ceviche
Ericka's ceviche is a Peruvian version of the classic South American dish. The diced fish is cured (effectively "cooked") in lime juice. This dish is fairly simple to make, but delicous and full of fresh flavours.
December 30th 201992 K5 1 hour 9 min.
Onion fondue
Onion fondue
Onion fondue is a delicious classic of French cuisine: finely-sliced onions, cooked long and slow until they are melting and caramelized. This can be used in many other recipes.
March 25th 2020161 K 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page