Smoky & Spicy Turnip Soup

This soup is the perfect remedy to a rainy + cold fall evening. I made several changes to A Good Appetite’s recipe, notably subbing half smoked paprika and upping the cayenne. If you are spice-averse, use less cayenne. This soup is SPICY!

2 tablespoons olive oil

3 medium turnips, peeled and diced

1 large onion, diced

1 tablespoon butter

1/2 teaspoon sugar

2 garlic cloves, chopped

1 teaspoon sweet paprika

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper

2 1/2 cups chicken broth

1 1/2 cups milk (or cream)

Salt and pepper to taste


1 tablespoon olive oil

1 tablespoon butter

1/2 onion, sliced thinly

Heat the olive oil over medium-high heat in a large pot. Add the turnips and onion. Once they begin to brown, reduce the heat to medium-low, and add the butter, sugar, and garlic. Once the turnips and onions begin to caramelize, add the paprikas and the cayenne. After an additional minute, add the chicken broth and bring the soup to a simmer. Partially cover the pot, and let the soup simmer for roughly 15 minutes, until the turnips are soft. Puree the soup until it has a smooth consistency, then add the milk, salt, and pepper and heat the soup again.

Heat the oil and butter in a small saucepan over medium-high heat, and add the onions. Once crispy, remove from heat and garnish on each bowl of soup.



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