Turnip and carrot soup

Turnip and carrot soup on a dish bowl

A delicious recipe of turnip and carrot soup, creamy and nutritious, easy to prepare, rich in vegetables, confectioned with carrots, turnips, onions, leek, pumpkin, olive oil and potato.

Category: Recipes, Soups
Servings:: 5
Prep Time: 15 m
Cook Time: 35 m
Total Time: 50 m
Ingredients: carrot, elbow pasta, leek, olive oil, onion, potatoes, pumpkin, turnip, water
(1 votes, 5.00 out of 5)


  • 2 liters (8 cups) water
  • 2 turnips
  • 4 medium carrots
  • 3 medium onions
  • 1 leek
  • 1 small pumpkin slice (about 100 grams (3 1/2 ounces))
  • 1 medium potato
  • 3 tablespoons olive oil
  • 25 grams (1 ounce) elbow pasta
  • Salt (to taste)


  1. In a pressure cooker with 2 liters (8 cups) of water, cook over high heat, two turnips, four carrots, the leek, three onions, one potato and the pumpkin slice, everything cut in pieces. When starts boiling, reduce to low heat and allow to cook.
  2. Once cooked, grind everything with a hand blender. Add the elbow pasta, season with olive oil and salt and place back over heat about 10 minutes until the pasta is cooked.
  3. Turn off the heat and serve.
Turnip and carrot soup
Nutrition facts
Serves 5
Per Serving:
Calories 197
Total Fat 8.5 g(13%)
Saturated Fat 1.5 g(6%)
Cholesterol 4 mg(1%)
Sodium 120 mg(5%)
Total Carbohydrate 28.5 g(9%)
Protein 3.5 g

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