Rutabaga Soup
Cozy up with a bowl of creamy and comforting Rutabaga Soup, a hearty recipe that transforms humble root vegetables into a velvety, flavor-packed dish. Perfect for chilly days, this rich soup combines sweet yet earthy rutabaga with hints of garlic, onions, and dried thyme for a rustic depth of flavor. Simmered with potato, carrot, and vegetable stock, then blended to silky perfection and finished with a touch of heavy cream, it’s both nourishing and satisfying. With just 15 minutes of prep and under an hour to make, this easy-to-follow recipe is ideal for weeknight dinners or meal prep. Garnish it with a sprinkle of fresh parsley for a vibrant pop of color and enjoy a warm, wholesome meal packed with nutrients. Perfect for plant-based diets (with a cream swap) or anyone craving a unique twist on classic comfort food, this rutabaga soup is the ultimate cold-weather upgrade.
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Recipe Information
Ingredients
- 1 large (about 1.5 lbs) rutabaga
- 1 medium yellow onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 4 cups vegetable stock
- 1 medium potato
- 1 medium carrot
- 1 teaspoon dried thyme
- 1 whole bay leaf
- 0.5 cup heavy cream
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons (optional, for garnish) chopped fresh parsley
Instructions
Peel and chop the rutabaga into 1-inch cubes. Peel and dice the onion, mince the garlic, and peel and chop the potato and carrot into small chunks.
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until translucent.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the chopped rutabaga, potato, and carrot. Cook for 5 minutes, stirring occasionally, to slightly soften the vegetables.
Pour in the vegetable stock and add the thyme, bay leaf, salt, and black pepper. Stir well and bring the mixture to a boil.
Reduce the heat to a simmer, cover the pot with a lid, and cook for 25-30 minutes, or until the rutabaga and other vegetables are fork-tender.
Remove the bay leaf and use an immersion blender to carefully puree the soup until smooth. Alternatively, transfer the soup in batches to a blender, blend until smooth, and return it to the pot.
Stir in the heavy cream and heat the soup over low heat for 2-3 minutes. Adjust seasonings with more salt and pepper, if needed.
Serve the rutabaga soup hot, garnished with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
1315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 13.6 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 5872 mg | 255% | |
| Total Carbohydrate | 170.1 g | 62% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 55.2 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 558 mg | 43% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 4944 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
