Roasted Broccoli Turnip Soup

Try out this twist on a savory, cheesy broccoli soup complete with turnips. It has a nice depth of flavor but is a lighter version of a traditional cream-based soups. It would be easy to substitute the turnips for potatoes if you have those on hand instead, but I encourage you to try this version out next time these root vegetables "turn up" in your fridge. It might just leave you coming back for a second bowl.


  • 3 large turnips (3-4 cups)

  • 2 medium broccoli heads (2-3 cups)

  • 3 tbsp. olive oil

  • 1 large onion

  • 2 garlic cloves

  • 8 cups of vegetable stock (or chicken stock)

  • 2 bay leaves

  • 1 tsp. thyme

  • 1 ½ tsp. cumin

  • 1 tsp. black pepper

  • ½ tsp. Salt (adjust according to sodium in broth)

  • ½ tsp. chili flakes

  • 1 tbsp. lemon juice

  • ½ cup heavy cream

  • 1 cup of parmesan cheese


  1. Cube and toss the turnips and broccoli in olive and roast for 30 minutes in the oven at 400 degrees.

  2. Dice onion and garlic and sauté in a stock pot for 3-5 minutes. Add broccoli and turnips and vegetable stock.

  3. Add bay leaves, thyme, cumin, black pepper, salt, chili flakes and bring to a boil. Simmer for 30 - 40 minutes.

  4. Take off heat and blend with an immersion blender or let cool and blend in batches with a food processor or blender.

  5. Add 1 cup of grated parmesan cheese, heavy cream and lemon juice.

Extra Credit:

While this soup is simmering, make these parmesan croutons. Heck, forget the soup and just make the croutons. They are offer an amazing, savory crunch and have been adapted from Epicurious.

Parmesan Herb Croutons


  • 1 French baguette (ideal to use day old)

  • 2 garlic cloves

  • ½ cup olive oil

  • ½ tsp. salt

  • 1 tsp. Italian seasoning

  • ¼ cup fresh parmesan cheese


  1. Cut baguette into large pieces.

  2. Simmer garlic, Italian seasoning and salt in a skillet for 3-4 minutes.

  3. Toss garlic and herb infused olive oil in a large mixing bowl wit breadcrumbs.

  4. Bake croutons in the oven at 350 degrees for 6-7 minutes.

  5. Take out and top them with the shredded parmesan and put them back in the oven for another 6-7 minutes.

  6. Top your favorite soup or salad with them. Ideally, they should keep for about a week.

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