Creamy Hakurei Turnip Soup

 Hakurei turnips, also known as salad turnips, are a Japanese variety prized for their versatility and flavor. With a crisp texture and a taste reminiscent of kohlrabi—slightly sweet, crunchy, and mildly earthy—they’re delicious raw or cooked. Their tender green tops add a perfect finishing touch to salads or soups.

This luxurious Creamy Hakurei Turnip Soup tastes like it’s straight out of a top farm-to-table restaurant in Los Angeles or New York City, yet it’s easy to make at home.

A Truly Local Dish

This recipe highlights some of our farm’s best offerings:

• Ghee and Coconut Oil: Both are available for purchase from our farm and add a rich, creamy base to the soup.

• Bone Stock: The stock base is made from the bones included in our Bone Stock-Up, a nutrient-rich staple perfect for meals like this.

Topped with a refreshing salad of turnip greens, this soup offers contrasting textures and flavors. It works beautifully as a meat-free meal or as a side dish for grilled pork chops or roasted chicken. Pair it with a glass of chilled, oak-forward Chardonnay, and you’ve got yourself a Michelin-star meal at home.

Let this Creamy Hakurei Turnip Soup inspire your next dinner party or cozy night in—and don’t forget to stock up on our ghee, coconut oil, and bone stock to make it truly unforgettable!

Ingredients

1 pound turnips, well scrubbed

1 1/2 cups thinly sliced turnip greens

2 Tbs extra virgin olive oil or coconut oil

1 Tbs ghee

1 medium onion, sliced

1/2 tsp dried rosemary

1/2 tsp and a pinch of salt

1/4 tsp freshly ground pepper plus a pinch

3 cups stock or bone broth

1 small tomato cut into small wedges

2 tsp white wine vinegar

Method

Vigorously scrub turnips with a vegetable scrubber or peel the thin outer skin, then slice them into uniform pieces. Heat 1 Tbs oil and ghee in a large saucepan over medium heat. Add the onion and cook until they begin to turn soft and translucent approximately 5 minutes. Add the turnips, rosemary, 1/2 tsp salt, and 1/4 tsp white pepper, and stir to combine. Cover and cook occasionally, stirring for about 10 minutes. Add stock and increase the heat to bring it to a boil. Reduce the heat to maintain a simmer, cover, and cook until the turnips are tender about 10-15 minutes.

Meanwhile, toss the turnip greens in a medium bowl with tomato slices, vinegar, 1 Tsp oil, a pinch of salt, and pepper. Once the turnips are tender, puree the soup until smooth. Serve the soup topped with 1/4 cup of salad on top.