Seasonal Turnip Greens & Potato Soup

Turnips are among the first spring vegetables to make their appearance, along with fiddleheads, asparagus and rhubard. But it rarely gets the attention it should deserve. Most people think they will be as “spicy” as radish, but the truth is they are super crunchy, juicy and almost a little bit sweet I would say. Somewhere between a kohlrabi and a broccoli stem. Honestly, my favorite way to enjoy it is just as such, raw!


But what about the greens? We have a tendency to cast away greens of most root veggies (beet, radish, kohlrabi…), but it doesn’t mean they aren’t edible! When it comes to turnips and radish, I would say they reminds me a softer version of aragula. You can enjoy them raw in salad, but they make a delicious soup which I learned from a French coworker when I used to work in a farmer’s market. It’s super yummy on its own, but I do love some toppings for different texture and flavors.

So next time you go to the market and see turnips, please buy some… with the greens of course!


Seasonal Turnip Greens & Potato Soup

makes 4-6 servings


  • one tbsp of olive oil

  • one medium size yellow onion, chopped

  • 2-3 garlic cloves, finely chopped

  • 3-4 medium yellow or white potatoes, cut into small cubes

  • 1/2 tsp of dry thym, or 1-2 branches of fresh thyme

  • 1 to 1.5 liter of vegetable broth

  • greens from one bunch of turnips (you can also use radish greens, but you might need greens from two bunches)

  • 1 heaping spoon of white miso (optional, you can simply add salt to your own preference)

  • non dairy milk or cooking cream, to taste

  • black pepper, to taste

  • freshly grated nutmeg (optional)

  • Toppings :

    • vegan parmesan

    • toasted bread, with vegan butter

    • vegan pepperoni* or sausage, diced and lightly panfried

    • fresh chives

* I really love this recipe by The Easy Vegan. I’ve done it many times, usually adding 1 heaping spoon of liquid smoke to it. It’s perfect here, of cours on pizza, but also to add to alfredo pasta.


  1. On medium-high heat, heat up the oil and then sauté the onion a few minutes until translucid and slightly golden. Add the garlic and sauté an extra 30 seconds.

  2. Add the diced potatoes, the thyme and the vegetable broth. Bring to a low boil, cover and cook until the potatoes are soft.

  3. Add the green and cook one minute or so. simple to soften the greens.

  4. Turn off the heat and blend the soup either with an immersed blender or high speed blender.

  5. In a small bowl, dilute the miso with a little bit of the soup, then transfer it back in the saucepan.

  6. Add freshly grated nutmeg and black pepper to your taste. If you can to make it creamer, add nondairy milk and/or cooking cream.

  7. Top with parmesan, pepperoni, toast and chives. Enjoy!