Creamy Rutabaga Soup
A rutabaga is similar to a turnip. It is orange and magenta and sweeter than a purple and white turnip. The soup can be made with turnips if you cannot find rutabaga.
Servings: 4 [people
Equipment
- Blender I use a cooking blender. You can make this in a saucepan and use an immersion blender or let it cool and blend it in a regular blender.
Ingredients
- 2 Medium rutabaga's
- 1/2 Sweet Vidalia onion About 1/3 cup
- 3 Cloves Garlic
- 3 sprigs Rosemary Fresh
- 1 Small carrot The carrot will lend color to the soup. Use white, yellow or orange.
- 1/2 Granny apple About 1/3 cup
- 2 Cups Imagine low sodium no-chicken broth May use vegetable or home made broth
- 1 Cup Unsweetened coconut milk I use So Delicious
- 1/4 Tsp Cardamon
- 1/4 Tsp Turmeric
- Salt and pepper to taste
Topping
- 4 Tbsp Crispy Onion Roughly crushed
- 1 Tbsp Chopped fresh rosemary
- 1/2 Tsp Black Hawaiian salt Not Kala Namak. I use black salt from San Francisco Salt Company.
- 1/4 Tsp Aleppo Pepper Red pepper flakes are ok
Instructions
- Chop the onion and place in a small pan with a few tablespoons to caramelize. You can put it in the oven for 15 minutes at 400°F or put it on the stove top. Add the garlic and rosemary the last few minutes to soften the garlic.
- Peel the rutabaga, carrot and apple and chop in to 1" pieces.
- Place rutabaga, carrot, and apple in a saucepan with the broth. Put over medium heat, bring to a boil then turn down to a simmer for 30 minutes.
- After the onions are brown, add to the soup along with the spices and seasonings.
- After the soup cooks for 30 minutes, remove stems from rosemary. Place in blender with the cold coconut milk or use immersion blender. Blend until smooth. If necessary. warm the soup a few minutes to compensate for the cold milk.
- Spoon into bowls and Sprinkle on the topping.
Notes
This is a Snap Pea Sheep recipe.
This is a great soup for a holiday soup, winter soup or end of season soup. Nutrition
Serving: 1Cup