Heirloom Meals: Savoring Yesterday's Traditions Today

Roasted Turnip Soup with Swiss Chard

Roasted Turnip Soup


  • 4 Harukai Turnips - the root part only, sliced
  • 6 Shallots - diced
  • 4 Cloves Garlic - minced
  • 1-2 Teaspoons fresh thyme - minced
  • 2 Tablespoons Olive Oil
  • 4 Cups chicken or vegetable broth
  • 1/4 cups Half and Half or Heavy Cream - depending on how indulgent you want to be
  • 1/2-1 Cup Swiss Chard - chopped


  1. Preheat oven to 400 degrees. Combine first six ingredients, place in roasting pan and roast for 25-30 minutes until tender and golden.
  2. Transfer into saucepan, add broth. Bring to a gentle boil, lower heat to a simmer and puree until smooth with an immersion blender if you have one. (Otherwise use a blender or a food processor.)
  3. Add in half and half and finish off with the chopped swiss chard.
  4. Simmer for another 5 minutes and serve.
  • Prep time: 20 minutes
  • Cook time: 40 minutes
  • Total time: 1 hour

Yield: 6-8 servings

Categories: Carole's Concoctions, Heirloom Recipes

Tags: Soup, Swiss Chard, Turnip, Vegetables, Roasted