Zuppa Toscana Soup with Turnips and Parsnips

When the days are cold, I love to cozy up to a hearty helping of my Zuppa Toscana Soup with Turnips and Parsnips. This recipe is a twist on the traditional Zuppa Toscana soup that I’d been making for years. In this new recipe, I chose to cut down on the amount of potatoes, about seventy five percent. I replaced them with turnips and parsnips, and I can genuinely say that my family can’t tell the difference. In my book, that’s a win because I’m always looking for clever ways to get more vegetables in their diet.

I’ve always loved the texture of turnips because it reminds me of potatoes. I could never understand why people would try to turn cauliflower into mashed potatoes, before giving turnips a try. It truly is mind-blowing how similar turnips and potatoes are after they are cooked.

I also added parsnips to be another filler replacement. I can also say that they add a nice bite, that’s a little sweet. It pairs so well with the flavor of broth and heavy cream.

When you are cutting your your turnips and parsnips, be sure to cut them the same size and shape as you would the potatoes. This will make it even more difficult, to tell the difference between each vegetable.

When making this soup, play around with the portion sizes of your ingredients. For instance, if you’re on the Keto Diet, you may want to eliminate the potatoes all together. Just substitute the potatoes with more turnips and parsnips.

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Thank you for taking the time to make this recipe. I’d love to see how your dish turns out. Please tag me @RosalynnDaniels so that I can repost your final dish!

If you enjoy this soup, then you are seriously going to love my Italian White Bean Soup, which is just a quick and easy to make.