Turnip Soup with Pomegranate and Walnuts | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm | SF

Jack London Square Farmers Market »

Sun 10am–3pm | Oakland

Turnip Soup with Pomegranate and Walnuts


Jake Des Voignes, Local: Mission Eatery

Serves 2 or 3


2 tablespoons butter        
½ yellow onion, diced small
1 bunch baby fennel, diced small
2 ribs of celery, diced small
Salt to taste
6 to 8 purple-top turnips, roughly chopped
7 sprigs thyme, destemmed
¾ cup heavy cream
Juice of one Meyer lemon
¼ pound walnuts, roughly chopped
½ pomegranate, seeded
Olive oil (for garnish)


1.    Heat the butter in a small pot. Add the onion, fennel, and celery and sweat until translucent. Season with salt to taste.
2.    When the vegetables are tender, add the turnips and thyme.

3.    When the turnips are tender, add 2 cups of water and bring it to a simmer. Add the cream and bring it back to a simmer. Add the lemon juice and blend the soup in a blender or food processor. Taste and add salt as needed.

4.    Toast the walnuts in the oven or toaster oven. 

5.    Ladle the soup into bowls and garnish with the walnuts, pomegranate seeds, and a drizzle of olive oil.

Search Recipes

Chefs Who Shop with Us

Support chefs and restaurants that support local farmers. See the full list »


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »