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
- 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.
- 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.
- 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.
- Transfer the soup to the stove to heat and add the salt and pepper to your liking.
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7 comments:
oooh, i have never in my life eaten a rutabaga. i might just have to try now!
Yeahhh I've never eaten a rutabaga. I keep hearing about them being good but they just look so... uhm, yeah, like a diseased toe. XD
Soup looks good, though!
I love rutabaga - we call them a swede in England... they are great mashed with ground nutmeg! love them!
I make a very similar carrot & rutabaga (I've always just called them turnips) soup, but instead of soy milk, I use coconut milk and a big spoonful of hot curry paste! Yum!
I love mashed rutabaga! This soup sounds yummy. I do a root sautee, which is rutabaga, parsnip, and potato, boiled for a few minutes, then shocked in cold water, then sauteed with butter, cream, and fresh chopped parsley. I have added carrots to it too. To make it vegan, i imagine you could replace the butter and cream with a veggie broth. It wouldn't have the creaminess but it would still be tasty, I imagine.
I love mashed carrot and swede!! Yummy!
Hey Ashley, Hi!
Excellent idea to cook the rutabaga in a soup. I am originally from Bulgaria, where the rutabaga is only eaten raw in salads. We usually shred rutabaga and carrots, add parsley and season with vegetable oil and apple cider to make a very wintery salad. Try and you won't regret! ;)
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