Rice and Turnip Soup

  • 1 lb turnips, trimmed and peeled
  • 4tbsp unsalted butter
  • 12 handfuls arborio rice
  • 8 cups light chicken or veggie stock
  • 6 tbsp freshly grated parmesan cheese
  • salt and pepper

Contributed by: Lorenza De'Medici

Source: 'A Passion for Vegetables'

Serves 6


  1. Wash and slice the turnips then dice them into tiny cubes.
  2. Melt the butter in a large saucepan, add the rice and cook, stirring continuously, for about 3 minutes.
  3. Meanwhile heat the chicken or veggie stock to boiling point.
  4. Add the turnips to the rice, stir to blend the flavors, then add the boiling stock and simmer 15 minutes.
  5. Add salt and pepper to taste, pour into a soup tureen.
  6. Serve with parmesan cheese sprinkled on top.

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