Vegan Rosemary Potato Turnip Soup

Creamy low cal potato soup with the goodness of some turnip throw in! gluten-free, soy-free

Vegan Rosemary Potato Turnip Soup

Photo by Kathy H.

  • Prep Time


  • Total Time


  • Servings



  • 2

    cups turnips, peeled and chopped

  • 4

    cups potatoes, peeled and chopped

  • 4

    cups water

  • 1

    tablespoon vegan chick’n bouillon

  • 1

    sprigs rosemary, 2 to 3 inch or ½ teaspoon ground

  • salt and pepper to taste

  • ½ to 1

    cup unsweetened non-dairy milk, optional


Add the turnips, potatoes, water, bouillon and rosemary spring to a large stockpot and heat on high heat until it is just starting to boil. Then turn the heat down to low and cover. Simmer until the potato and turnip is mashed with a fork easily. Remove rosemary sprig and discard. Puree using an immersion blender. If you want a thinner soup add the non-dairy milk and blend it in also. Add salt and pepper to taste. Serve with a swirl of Greens Pesto on top.


Facebook Conversations