Try a tasty vegetable soup featuring rutabaga. Rutabaga is a healthy root vegetable you can use like a potato, but with less than half the calories and carbs of potato. Rutabaga is like a larger version of a turnip, only sweeter. It’s related to cabbage, and has a mild cabbagy taste, but not the “scary” cabbagy taste. Rutabaga is great in soups, and I love it simply seasoned and roasted in the oven. Like most produce, when buying rutabaga choose one that’s firm and seems heavy for it’s size, because that means it’s not too old, or dried out. Next time you’re at the market, pick up a rutabaga and give this vegetable soup a try and let me know what you think.
What you need for this Rutabaga Vegetable Soup Recipe
1 large RUTABAGA
1 ONION
2 stalks of CELERY
2 CARROTS
4-6 GARLIC
HOT PEPPER as desired
OIL for sauteing
CUMIN and FENNEL 1-2 tsp
(seeds optional)
1 Tbsp GARLIC POWDER
1-2 Tbsp CURRY POWDER
1 Tbsp SMOKED PAPRIKA
SALT and PEPPER to taste
(I use water in the soup if making ahead of time, or ready-made broth if eating soon)
Also, it’s soup; so add whatever else you want and clean the odds and ends out of your fridge.
How to make a Vegetable Soup with Rutabaga
- Slice the ends off the rutabaga and cut away the outer skin with a knife.
- Chop rutabaga into large cubes, approximately 1/2″ squares, but err on larger pieces.
- In a large soup pot, heat oil on medium heat.
- Add seeds and cook about 20 seconds.
- Add garlic, hot pepper, and onion and saute for another 4-5 minutes.
- Add in seasoning and mix well.
- Add carrot, celery and rutabaga and mix well.
- Fill pot with enough broth or water to cover veggies (use veggie or chicken broth instead of water if eating soup the same day, use water if sitting overnight), cover with a lid, and bring pot to a
boil. - Reduce heat and simmer on low for 40-50 minutes until rutabaga is fork tender.
That’s it!
Give this easy rutabaga soup recipe a try and let me know what you think, and bon appétit!
Is Rutabaga Healthier than Potato?
- Rutabaga has LESS THAN HALF the calories of potato.
- Rutabaga has 60% FEWER CARBS than potato.
- Rutabaga contains about the same amount of Dietary Fiber as potato.
- Potato wins the vitamin count; rutabaga provides more Vitamin C than potato,
but overall, is less nutrient rich than potato.
So, don’t give up on potatoes, but add rutabaga into your menu rotation and you’ll find it makes a great change-up from the regular potato routine. If you want to jazz up your breakfast, you can start with this Hash Browns Recipe with Rutabaga, or get down to basics
with this Roasted Rutagaba dish.
For another super vegetarian recipe idea, try this No-Meat Vegetarian Chili Recipe.
Thanks for checking out this rutabaga soup recipe, and if you liked the dish, click a button or two below and share it with your friends.
I appreciate it, thanks!
–Chef Buck
