Creamy Rutabaga and Parsnip Soup

Creamy Rutabaga and Parsnip Soup
Creamy Rutabaga and Parsnip Soup. Katie Workman / themom100.com
Ratings
  • Total: 42 mins
  • Prep: 7 mins
  • Cook: 35 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
297 Calories
17g Fat
31g Carbs
7g Protein
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Nutrition Facts
Servings: Serves 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.  Just use half the amount.

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.

Intimidated by the rutabaga? Don't be! This article shows you how to break it down, along with photos of each step--but here is the general idea: "Wash the outside of the rutabaga to remove any dirt. Place the rutabaga on a cutting board. Using a sharp knife, slice the vegetable in half. Take extra care to ensure your knife does not slip. Turn each half onto its flat side, then cut it into 1/2 inch thick semi-circles.  Throw away the first and last piece which are covered in thicker skin. Use a paring knife to remove the outer skin of each semi-circular piece. Next, lay each piece flat and cut into 1-inch cubes."