Is it onion or turnip that turns soup?

Here's why:

* Flavor: Onions have a strong, savory flavor that adds depth and complexity to soups. They also caramelize well, which adds sweetness and richness.

* Aroma: Onions release fragrant aromas during cooking, enhancing the overall appeal of the soup.

* Texture: Onions soften and become almost melt-in-your-mouth in soups, adding a pleasant texture.

Turnips, while delicious, have a milder flavor and a firmer texture that doesn't lend itself well to "turning" a soup. They are often used in soups, but not as a primary flavoring agent.

"Turning" a soup refers to the process of simmering ingredients, usually vegetables like onions, in fat or broth until they soften and release their flavor, creating a base for the soup.