Rutabaga-Carrot Soup

>> Tuesday, April 27, 2010

Another simple soup recipe to round out the afternoon. And what's best is that I can show you how to transform something ugly it into something beautiful (and yummy, too). I'd never eaten a rutabaga (also known as a yellow turnip) before. In fact, I don't even know if I'd ever stopped to look at one until last weekend. But there I was. Walking around the produce aisles at Wegmans . . . when I discovered they'd run out of asparagus.

Then this thing caught my eye. It was calloused, bruised, waxy, and misshapen. Almost like a diseased toe . . . or something equally grotesque.

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I hear you can make a mashed rutabaga. Originally, that is what I set out to do. However, we had a bunch of carrots we needed to use up. Then I got the idea to make soup. The taste of it is actually VERY good. In fact, it may be the best soup I've ever made. Give rutabagas a chance if you haven't already. You'll be pleasantly surprised. As well, you'll benefit from enhanced nutrition.

What you'll need . . .
  • 1 large rutabaga, peeled and chopped into 1/2" pieces
  • 3 large carrots, peeled and chopped
  • 1/2 large white onion, diced
  • 1/2 cup vegetable broth
  • 2 cups soy milk (or regular milk)
  • Salt and pepper to taste
Method . . .
  1. If you have a slow cooker, throw in the rutabaga, carrots, onions, and vegetable broth. Cook on high for approx. 3-1/2 hours or until the rutabaga and carrots have softened enough to mash.
  2. If you don't have a slow cooker, soften the rutabaga, carrots, and onions in a large pot of boiling water until the are soft enough to mash and all the veggie broth later.
  3. Lightly mash the softened veggies. Then, throw them in a blender and add the soy milk -- first add 1 cup, then 1/2 cup at a time until you reach your desired consistency.
  4. Transfer the soup to the stove to heat and add the salt and pepper to your liking.

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