Japanese turnip soup with rosemary-roasted root vegetables

November 21, 2013

Japanese turnip soup with rosemary-roasted root vegetables

Japanese turnips, sometimes referred to as white turnips, are quite common in Japan but lesser known in the U.S. Indeed, you’ll be hard pressed to find them on the shelves of your corner grocery store – but your farmers’ market might just allow you to buy them locally.

These pearl-skinned roots have a more delicate texture and a sweeter, milder flavor than regular turnips – attributes I wanted to highlight when creating this soup. Made without butter or cream, the soup bursts with the pure flavor of the delicious turnips. And the garnish of rosemary-roasted root vegetables, served with the silky-smooth soup, makes for a festive, mouthwatering first course.

Of course, if you can’t find Japanese turnips, regular turnips will do just fine… but pick smaller roots with their tops still attached to them. This will guarantee less fibrous, more tender flesh.

Japanese turnips

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Japanese turnip soup with rosemary-roasted root vegetables

Here’s another beautiful, festive soup: Yukon Gold potato-leek soup with parsley pesto crostini

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 2 comments… read them below or add one }

Sylvie @ Gourmande in the Kitchen November 21, 2013 at 10:17 pm

What an elegant soup, the roasted root vegetables are the perfect finishing touch.


Viviane November 22, 2013 at 10:29 am

Thank you so much, Sylvie!


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