Super Simple Rutabaga SoupPosted: March 2, 2011
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
- 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)
- 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.
- Add the garlic and cook until softened, about 3 minutes.
- 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.
- 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.
- Top with toasted sesame seeds if desired.
- Serve with salad and some True Grit Cornbread Muffins for a meal.