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.
70 K 3.8/5 (6 reviews)
45 min.
Easy
0.75 €
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.
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
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.
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)
Water
Like these other recipes: Poaching syrup, Mixed seed grissini, Nachos, French baguettes, Chocolate Chantilly , ... See them all 138
Turnip (or other vegetable) tops
Like these other recipes: Super-green, super-thrifty soup, Carrot-top pesto, The strange gratin, ... See them all 3
Butter
Like these other recipes: Elsa's Comtoise galette, Dipping bread with cheese, Spinach and cauliflower with sesame béchamel sauce, Bonnevaux apple tart, Snow peas sautéed in butter, ... See them all 483
Shallot
Like these other recipes: Zucchini and tomato remoulade, Breton style shellfish and vegetable soup, Hachis parmentier, Creamy rice with spinach, Chicken breasts with tarragon, ... See them all 207
Other recipes you may also like
How to prepare leeks
Leeks are vegetables that are often muddy, we must be careful when washing them to remove mud that would be very unpleasant to "discover" the plate. October 13th 2010565 K5 30 min.
How to prepare a pumpkin (or potimarron)
Here is how to prepare a pumpkin for use in a recipe like the delicious potimarron soup. February 21th 2011421 K4.6 25 min.
Pan bagnat
Pan Bagnat is a traditional recipe from the Nice area. The name means "soaked bread", as it consists of a round bread roll that has been drenched with a mix of oil and vinegar then filled vegetables and fish. Years ago this was the snack that fisherman took with them on their boats, but this is a modernised version. October 18th 2020170 K4.1 45 min.
How to prepare romanesco
Here is how to take a whole romanesco and end up with small pieces ready to use in a recipe. January 17th 2013680 K 23 30 min.
Spicy hot toasted cashew nuts
Toasting cashews greatly improves both their flavour and texture over the plain raw nuts. This is also the ideal opportunity to spice them up a little, like in this very simple recipe. September 20th 202061 K 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-07)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.