Sweet winter turnips simmered with potato and soy milk, blended into a smooth, comforting turnip soup. A touch of fresh yuzu zest adds a quiet citrus note—light, fragrant, and very seasonal.
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⛄️ From the Winter Kitchen
When turnips are made into a potage on their own,
a trace of earthiness tends to remain in the bowl.
I add potato and soy milk,
letting them simmer together
until that note softens into a gentle, natural broth.
Finished with a hint of freshly grated yuzu zest,
its fragrance lifting quietly—unmistakably winter.
A simple vegan turnip soup for cold days,
best enjoyed fresh, while the aroma still lingers.
🐈 What I Like About This Recipe
- One pot, simple process
A straightforward turnip soup recipe: simmer, blend, and season. - Naturally creamy
Potato adds body, creating a creamy texture without dairy. - Seasonal aroma
Yuzu brings a clean, winter citrus note. - Gentle and comforting
Easy on the stomach—nice for mornings or quiet days. - Vegan and light
A fully vegan turnip soup, made with plant-based ingredients only.
🍊 Ingredients & Tools
Ingredients
Sweet winter turnips and potato for creaminess.
- Turnips (kabu)
- Potato
- Onion
- Ginger
- Unsweetened soy milk
- Water
- Coriander powder
- Salt
- Black pepper
- Yuzu (zest)
- Olive oil
Tools
- Knife and cutting board
- Spatula
- Pot
- Immersion blender
- Grater
📖 Instructions
- Prep:
- Peel the turnips and potato, then cut into small cubes.
- Peel and finely chop the onion and ginger.
- Sauté:
- Heat olive oil in a pot.
- Add the onion and ginger and cook until soft.
- Add:
- Add the turnips and potato, sautéing lightly for about a minute.
- Simmer:
- Pour in water and bring to a boil.
- Lower to medium heat, cover, and cook until tender.
- Check:
- Press the vegetables with a spatula—if they mash easily, they’re ready.
- Add soy milk:
- Turn off the heat and pour in the soy milk.
- Blend:
- Blend until smooth and creamy.
🌿 Let it cool slightly before blending, so it’s safe to use the immersion blender.
- Finish:
- Season with salt, black pepper, and coriander to taste.
- Reheat gently, serve in bowls, and finish with fresh yuzu zest.
🌿 Adjust seasoning to taste.
📘 Kitchen Notes｜Little Tips
➤ Storage:
Let the soup cool completely, then store in an airtight container in the refrigerator for 2–3 days.
Add yuzu zest just before serving to keep the aroma bright.
➤ Nutrition:
Turnips are rich in vitamin C and fiber. Soy milk adds plant-based protein, making this a nourishing, gentle vegan turnip soup for colder days.
📚 Q&A
A blender or food processor works. Or just cut everything smaller, cook it the same way, and mash it up with a spatula. It'll be chunkier, but nice in its own way.
Yes—water, almond milk, oat milk, coconut milk, dairy milk, or cream all work. Each will bring a different flavor, so choose what you like best.
Not essential, but it helps mellow the earthiness of the turnips and ties the flavors together. Feel free to adjust to your preference.
🥔 More Recipes with Potato
Vegan recipes using potato:
More Recipes with Turnip
Vegan recipes using turnip:
✏️ Recipe Card｜Full Recipe
Creamy Turnip Soup with Yuzu | Vegan Japanese Potage
Equipment
- Knife and cutting board
- Spatula
- pot
- Immersion blender
- grater
Ingredients
- 210 g turnips (kabu – about 2 medium)
- 180 g potato (about 1 medium)
- 80 g onion (about ½ medium)
- 2 g ginger (minced)
- 250 ml water ( just enough to cover)
- 100-200 ml unsweetened soy milk (adjust to taste)
- 1 teaspoon olive oil
- 2 pinches coriander powder (adjust to taste)
- salt (to taste)
- black pepper (to taste)
- yuzu zest (to taste)
Instructions
- Prep: Peel the turnips and potato, cut into small cubes. Peel and mince the onion and ginger.210 g turnips180 g potato80 g onion2 g ginger
- Sauté: Heat olive oil in a pot. Add onion and ginger, sauté until softened.1 teaspoon olive oil
- Add vegetables: Add turnips and potato, sauté lightly for 1 minute.
- Simmer: Add water and bring to a boil. Reduce to medium heat, cover, and simmer until vegetables are tender and mash easily with a spatula.250 ml water
- Add soy milk: Turn off heat and add soy milk.100-200 ml unsweetened soy milk
- Blend: Use an immersion blender to puree until smooth. *Let soup cool slightly before blending.
- Season: Add salt, black pepper, and coriander powder to taste. Reheat gently, ladle into bowls, and top with yuzu zest. *Adjust seasoning to taste.2 pinches coriander powdersaltblack pepperyuzu zest
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