Creamy Roasted Turnip White Bean (Printable Version)
Velvety roasted turnip and cannellini bean soup with herbs, perfect for a warming plant-based meal.
# What You'll Need:
→ Vegetables
01 - 1.5 lbs turnips, peeled and cut into 1-inch cubes
02 - 1 medium yellow onion, chopped
03 - 2 medium carrots, peeled and diced
04 - 3 cloves garlic, peeled
05 - 2 celery stalks, diced
→ Beans & Broth
06 - 1 (15 oz) can cannellini beans, drained and rinsed
07 - 4 cups vegetable broth
08 - 1 cup unsweetened plant-based milk (oat or almond)
→ Seasonings & Oils
09 - 2 tbsp olive oil
10 - 1/2 tsp dried thyme
11 - 1/2 tsp dried rosemary
12 - 1/4 tsp ground black pepper
13 - 1 tsp sea salt, plus more to taste
14 - 1 tbsp lemon juice (optional, for brightness)
→ Garnish
15 - Chopped fresh parsley
16 - Drizzle of extra-virgin olive oil
# How To Make:
01 - Preheat oven to 425°F. Toss the turnip cubes and garlic cloves with 1 tablespoon olive oil, 1/2 teaspoon salt, and a pinch of pepper. Spread in an even layer on a baking sheet and roast for 25–30 minutes until golden and fork-tender, tossing halfway through.
02 - In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 6–8 minutes until the vegetables are softened and translucent.
03 - Add the roasted turnips and garlic to the pot. Stir in the dried thyme and rosemary, cooking for 1 minute until fragrant.
04 - Pour in the cannellini beans and vegetable broth. Bring to a gentle boil, then reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.
05 - Remove the pot from heat. Add the plant-based milk and lemon juice if using. Purée the soup with an immersion blender until completely smooth and velvety. Alternatively, carefully blend in batches using a countertop blender.
06 - Taste the soup and adjust the salt and pepper as needed. If the soup is too thick, add additional broth or plant-based milk until the desired consistency is reached.
07 - Ladle the soup into bowls. Finish with a sprinkle of chopped fresh parsley and a drizzle of extra-virgin olive oil if desired.
# Expert Advice:
01 -
- Roasting turns turnips sweet and nutty, erasing any bitterness you might associate with them.
- Everything blends into a silky, luxurious texture that feels like a indulgence rather than a health food.
02 -
- Do not skip peeling the turnips because the skin stays tough and fibrous even after roasting and blending.
- Always vent the lid on a countertop blender and never fill it past halfway with hot soup, unless you want to redecorate your ceiling.
03 -
- Cut all your vegetables roughly the same size so they roast and cook at the same rate, preventing some pieces from turning to mush while others stay hard.
- Let the soup rest off the heat for five minutes before blending because it gives the starches time to relax and results in a creamier texture.