Tonya and Turnip Soup
Tonya and Turnip Soup

Tonya’s Treats from the Conway Kitchen


Fuel Your Group with Turnip Soup!


Experimenting with different foods to create new dishes is something Wally and I really enjoy. Since most everything we eat is grown local at or, we eat whatever is fresh from the field each week.  We don’t decide WHAT to eat; we decide HOW to eat whatever is fresh and local.  When turnips showed up, it was time to cut’em up, spice’em up, cook’em up and eat’um up.  Delicious and nutritious!        




1 TB coconut oil

4 small turnips, cubed

1 small onion or several scallions, diced

3 celery stalks, chopped

3 carrots, chopped

1 tsp garlic powder

1 tsp coriander

1 tsp cumin

1/4 tsp nutmeg

1/4 tsp pepper

1/4 tsp paprika

4 cups chicken stock

1 cup water

1 bay leaf

Dash of cayenne, to taste



Heat coconut oil and sauté turnips for 5 minutes.  Add onions, carrots, and celery then sauté for 5 minutes more. Add garlic powder, coriander, cumin, nutmeg, pepper, paprika, and cayenne – stir to sauté 2 minutes more. Blend chicken stock, water, and bay leaf. Bring to simmer and cook for 10-15 minutes or until vegetables are as tender as you like. (Wally hates mushy veggies!) Remove bay leaf before serving.