One-Pot Turnip and White Bean Soup

Turnips are one of those vegetables I used to walk past at the store without a second thought.

They didn’t look exciting, and I honestly had no idea what I’d even do with them. But once I tried them in a simple soup like this, I completely changed my mind.

This turnip and white bean soup is smooth, creamy, and cozy without using any dairy at all. The white beans give it body, while the turnips add a mild, earthy sweetness that blends beautifully once everything is pureed.

It’s the kind of simple, nourishing meal that feels good in a big bowl, especially with a swirl of pesto or zhoug on top and some bread on the side.

Why You’ll Love This Recipe

This meal is simple and made with everyday ingredients you might already have at home. It turns humble turnips and white beans into a smooth, creamy soup without adding any dairy.

The flavors are mild but rich, and they get even better after a day in the fridge. It’s the kind of recipe you can make once and enjoy for a couple of meals without getting tired of it.

Ingredients

• 1 tbsp (15 ml) olive oil
• 1 medium (150 g) yellow onion, diced
• 2 cloves (10 g) garlic, minced
• 1 large (100 g) celery rib, diced
• 2–3 medium (12 oz / 340 g) turnips, peeled and diced
• 1 tsp dried thyme
• 1/2 tsp ground black pepper
• 1 2/3 cups (280 g) cooked white beans, drained
• 4 cups (950 ml) vegetable broth
• 1/2 tsp (3 g) salt, or to taste
• 1–2 tbsp (15–30 ml) lemon juice

To serve: zhoug sauce, chimichurri, or pesto

How to Make

1. Heat the olive oil in a medium to large heavy-bottomed pot over medium heat.
2. Add the diced onion, minced garlic, and celery. Cook for 7 to 10 minutes, stirring regularly, until they soften and start to lightly caramelize.
3. Stir in the diced turnips, dried thyme, and black pepper. Cook for about 5 minutes, stirring occasionally, until the turnips begin to soften on the edges.
4. Add the white beans and vegetable broth. Stir well, scraping up anything stuck to the bottom of the pot.
5. Bring to a gentle boil, then reduce to a simmer and cook for 20 to 25 minutes, until the turnips are very soft.
6. Remove from the heat and blend until smooth using an immersion blender, or carefully transfer to a blender in batches and blend until creamy. Return to the pot if needed.
7. Stir in the lemon juice and salt to taste. Serve warm with a swirl of pesto, chimichurri, or zhoug on top.

Recipe Notes

The smaller you dice the vegetables, the faster the soup will cook. If you are short on time, chop everything a bit finer so the turnips soften more quickly.

This soup can be blended with an immersion blender right in the pot, or you can use a regular blender. If using a standard blender, let the soup cool slightly and blend in batches for safety.

The amount of salt you need will depend on your broth. If you are using unsalted homemade broth, you may need to add a little more salt so the flavors don’t taste flat.

Standard purple-top turnips work great here, but white Tokyo turnips can also be used. They are slightly sweeter and will give the soup a milder flavor.

Leftovers keep well in the fridge and taste even better the next day. It also freezes nicely in individual portions for easy meals later on.