Super Simple Rutabaga Soup

Rutabaga and Potato Soup

Phil bought an enormous rutabaga at the Coop a week or two ago and also made a huge batch of stock this past Sunday.  Rutabaga + stock sounded like soup to me.  Very hearty and easy to make – an excellent weeknight meal!

Super Simple Rutabaga Soup

Ingredients

  • olive oil
  • 2 onions, chopped
  • 5 cloves of garlic, chopped
  • potato, peeled and chopped
  • 1 huge rutabaga or a few small ones, peeled and chopped
  • 2 carrots, peeled and chopped
  • 1/2 cup red lentils
  • 1.5 quarts vegetable stock or a mix of stock and water
  • salt and pepper to taste
  • sesame seeds to garnish (optional)

To Do:

  1. Heat up a splash of olive oil in a large pot and add the onion.  Cook the onion until it is very dark – about 10 minutes.  Going for a burned onion taste here.  Add some water to the pot if it’s getting too smokey.
  2. Add the garlic and cook until softened, about 3 minutes.
  3. Add the rest of the ingredients and cook until rutabaga and potatoes are easily pierced with a fork.  Taste and add salt and pepper as desired.
  4. Puree the soup in batches with a blending machine of your choice.  Or don’t puree, this recipe is also lovely as a chunky soup.
  5. Top with toasted sesame seeds if desired.
  6. Serve with salad and some True Grit Cornbread Muffins for a meal.


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