Creamy Sweet Potato and Turnip Soup

We are always on the lookout for great recipes that feature local ingredients. This delicious recipe from Buy Local. Eat Natural. features in-season sweet potatoes and turnips.



    • 2 Tbsp (30 mL) butter
    • 2 cups (500 mL) cubed sweet potatoes
    • 2 cups (500 mL) cubed turnip
    • 1 onion, chopped
    • 1 clove garlic, chopped
    • 4 cups (1 L) chicken or vegetable broth
    • 1/2 cup (125 mL) 10% cream
    • 1/2 cup (125 mL) 33% cream
    • 1 Tbsp (15 mL) chives, finely chopped
    • Salt and freshly ground pepper


    In a saucepan, melt butter over medium heat and cook sweet potatoes, turnip and onion until golden. Salt and pepper, to taste. Add garlic, broth and 10% cream. Continue cooking until vegetables are soft. In blender, purée until smooth. Check seasoning. Whip 33% cream and top each bowl with a dollop of whipped cream; sprinkle with chives.