Turnip, leek, and potato soup from Six Seasons: A New Way with Vegetables (page 373) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • KNivia on April 29, 2026

    This is a very simple soup! Love the addition of turnips as I never really know what to do with them and they are so healthy. I made this today for lunch. I did add lots of black pepper and some Aleppo pepper for added spice. Easy and delicious on a taint spring day!

  • shannon_uprwb1 on March 04, 2026

    This is so flavorful for being so simple. Fantastic way to use up random root veggies from the fridge. Do not skip the chili flakes.

  • nlehrer on December 12, 2025

    Used celery root instead of turnip, added miso and lots of herbs and seasoning per the comment recommendations. I wouldn’t fully blend it again it was quite gluey.

  • meginyeg on August 15, 2023

    This was delicious. I topped it with butter and lots of black pepper. Simple but delicious way to use up turnip harvest.

  • kaityblueeyes on November 04, 2022

    I thought this had a lot of flavor! My turnips were beautiful and spicy from the farmers market. The butter enrichment was nice. Cost meal to up the veggie intake !

  • bernalgirl on February 19, 2021

    Great texture as a chunky soup but lacked depth and flavor, consider using vegetable or chicken broth, add a jot of fish sauce or miso for umami, and finish with something acidic like sherry vinegar

  • patioweather on April 29, 2020

    Even chopped up, the turnip and rutabagas (which I mixed together for the turnips) were less soft than I would like after 30 minutes. One of the more disappointing recipes in the book.

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