Rutabaga Soup
I am so excited to share this soup recipe! It turned out amazing, and I am feeling quite proud of my creation. We received a tonne of veggies at the end of season CSA, so I was trying to come up with a way to use up a bunch of them before they spoil. I cooked and pureed a pumpkin and a squash and froze them. Feeling creative, I thought I would try a rutabaga soup. Looking for inspiration online, I could only find Creamy versions, but that wasn’t want I envisioned at all, I wanted rutabagas in a broth, with other veggies.
I pictured the white rutabagas and beans, with bits of golden quinoa accented by the orange and yellow of my colourful carrots. I then remembered I had an entire Kale plant in the fridge from the CSA box, and thought it would be a perfect finishing touch.
I really want to call this a *kid* friendly recipe. My kids devoured this soup, asked for seconds and picked up their bowl at the end and drank every last drop. Even Owen ate the soup, though for some reason, even with all of his texture aversions, he loves almost any soup. Then as I watched with pure delight my kids pick the long slices of kale out of the bowl and drop it in their mouth; the way they would spaghetti noodles, it occurred to me… I have finally done it! My kids EAT HEALTHY food! When I started this journey, and this blog back in January, I would call a recipe *kids friendly* thinking if my kids (who have eaten junk all of their lives) will eat this stuff; anyone will…now watching them eat that kale I am thinking, “I am not sure most kids would eat that.” What a great feeling of accomplishment! Please don’t let this discourage you from trying this soup with your kids. I mean my kids are still kids, and are still finicky; but I am so excited about how far we have come in 10 months! It is possible!
- •½ cup of cooked and mashed sweet potatoes or rutabaga (I baked them)
- •¾ cup ground raw sunflower seeds (or other seeds or nuts)
- •1/3 cup tapioca flour (+more for rolling and kneading)
- •Pinch of sea salt
- •2tbsp of any oil or Soy Free Earth Balance
- In a large skillet sauté onion for 3-4 minutes, add garlic, cumin seeds, and red pepper flakes, sauté for another 3-4 minutes, add carrots and sauté for a final 3-4 minutes.
- In a large pot place the broth, rutabaga, quinoa, paprika, sea salt, bay leaves and pepper, add the sautéed veggies from your skillet and bring to a boil, reduce heat and simmer for 30 minutes.
- Add kale and beans and simmer for an additional 20-30 minutes.
- Serves 12 or more…this makes a large pot, leaving plenty for lunches through the week, or to freeze for a quick meal when needed.
Thank you so much for sharing this beautiful recipe! I have just cooked it for my husband, and it looks delicious!I never cooked rutabaga, so thanks a lot for bringing it in to my kitchen!
My pleasure! I hope you enjoy
Looks like the Ingredients don’t match the Instructions, but the soup looks delicious.