Creamy Roasted Rutabaga Soup
This creamy soup made from roasted rutabagas is the perfect healthy addition to your repertoire of delicious soup recipes! It's rich, creamy and comforting - what more could you possibly need from a soup?
Servings: 6 people
Calories: 383kcal
Equipment
- Sheet Pan
- Dutch Oven
- Hand Blender
Ingredients
- 2 medium rutabagas , peeled and chopped into large chunks
- 6 tbsp olive oil , divided
- salt and black pepper , to taste
- 2 tbsp butter
- 2 onions , finely chopped
- 2 stalks celery , finely chopped
- 2 large carrots , peeled and finely chopped
- 1/4 tsp ground nutmeg
- 6 cups hot vegetable stock
- 1 cup heavy cream
- finely chopped parsley for garnish , (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Place the rutabaga chunks on a baking sheet. Drizzle with 4 tablespoons olive oil and season with salt and pepper to taste. Roast for 35-45 minutes until the rutabaga is soft and slightly browned.
- Meanwhile, heat the remaining 2 tablespoons olive oil and butter in a medium pot. Add the onion, celery, and carrot, and saute for 5 minutes until the onion is soft and translucent.
- Add the ground nutmeg, roasted rutabaga, and hot vegetable stock. Simmer for 15-20 minutes. Use an immersion blender to puree the soup until smooth or transfer to a blender that can process hot liquids.
- Either stir in the heavy cream now or add it separately when serving. Give a taste and add more salt and pepper, if needed. Serve garnished with fresh chopped parsley, if desired.
Notes
The recipe is adapted from “Scandilicious: Secrets of Scandinavian Cooking” by Signe Johansen.
Nutrition
Serving: 1g | Calories: 383kcal | Carbohydrates: 23.1g | Protein: 3.5g | Fat: 32.5g | Cholesterol: 55mg | Sodium: 612.3mg | Sugar: 12.6g