Creamy Rutabaga and Parsnip Soup

Written by
Katie Workman
Award-winning food writer, blogger, and author of two cookbooks. She frequently appears on broadcast media sharing her expertise.
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Katie Workman
Updated 11/01/19
Creamy Rutabaga and Parsnip Soup. Katie Workman / themom100.com
  • Total: 42 mins
  • Prep: 7 mins
  • Cook: 35 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
297 Calories
17g Fat
31g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 297
% Daily Value*
Total Fat 17g 22%
Saturated Fat 11g 53%
Cholesterol 49mg 16%
Sodium 934mg 41%
Total Carbohydrate 31g 11%
Dietary Fiber 6g 23%
Protein 7g
Calcium 142mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is such a pretty and comforting cold weather soup. The pleasant slight bitterness of the root vegetables is mellowed by the addition of honey. You could try other herbs in place of the sage, and dried sage works as well, by just splitting the amount used.

Rutabagas are a mildly sweet root vegetable that originated as a cross between the cabbage and the turnip. Their taste truly shines when cooked. Parsnips are also a root vegetable, and they are closely related to the carrot and parsley. They taste similar to carrots but have a nuttier, grassy taste. Like carrots, they are sweeter when roasted.

Ingredients

  • 2 tablespoons unsalted butter
  • ½ cup onion (chopped)
  • 2 large rutabagas (peeled and cut into 1-inch chunks)
  • 1 parsnip (peeled and sliced)
  • 5 cups less-sodium vegetable broth
  • 2 teaspoons fresh sage leaves (chopped)
  • 1 tablespoon honey
  • ½ cup heavy cream
  • Garnish: sliced scallions 

Steps to Make It

  1. In a large pot melt the butter over medium heat. Add the onions and sauté for about 4 minutes, until tender. Add the rutabagas and parsnips and stir, then pour in the broth, raise the heat to high and bring to a simmer. Lower the heat to medium and simmer, covered, for about 25 minutes until the vegetables are tender.

  2. Use an immersion blender to puree the vegetables right in the pot, or carefully transfer the vegetables and some of the liquid in batches to a food processor or blender and puree with the sage leaves and honey until smooth. Return to the pot, add the cream and heat over medium-high heat for another minute until the whole thing is heated through. Serve hot in bowls with the scallions sprinkled on top.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

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