Turnip Soup with Yogurt

Meal type Turnip
Season Fall, Winter


  • 1 tablespoon tablespoon butter
  • 1 onion, chopped
  • 10 10 medium-size hakurei turnips (or other sweet, mild turnips) (cut into quarters)
  • 2 cups plain yogurt (not nonfat)

  • 1 cup heavy cream
  • 1/4 cup of water
  • Salt to Taste
  • Fresh or fermented vegetables, thinly sliced (for garnish)
  • 1 jalapeno pepper, cored and sliced (for garnish)

  • Fresh herbs or flowers (for garnish)


1 1. In a large flameproof casserole over medium heat, melt the butter. Add the onion, and cook, stirring often, for 10 minutes or until it softens.
2 2. Add the turnips and stir well. Cover the pan and cook for 15 minutes or until the turnips are translucent, but are still somewhat firm.
3 3. In a blender, puree the turnips with the yogurt, cream, water, and salt. Reheat until warm. Ladle into bowls and garnish with vegetables, jalapeno, and herbs or flowers.