I’ve been in the mood for soup…and I have a lot of root veggies surrounding me at the moment. This seemed like a great way to showcase the versatility of the Rutabaga, this week’s Star Ingredient!

What you need:

• 2 – 3 rutabagas, peeled
• 2 apples, peeled
• 1 sweet potato, peeled
• 1 – 2 onions, diced
• 4 garlic cloves, sliced
• 3 – 4 cups stock
• Butter
• Salt & Pepper
• Dash of nutmeg
• Yogurt or heavy cream to add creaminess, optional

In a stockpot, heat a nice chunk of butter over medium heat, add onions and garlic. Cook for about 5 – 7 minutes, until they become translucent. Next, add rutabagas, apples, sweet potatoes and stock to the pot. Season and bring to a boil. 

Once boiling, bring heat to medium low and let simmer for about 25 – 30 minutes. When the rutabagas are tender (a piece will fall off a knife), remove from heat. Either use an immersion blender or food processor to puree the soup. Pour the pureed soup back to the pot. Taste and season. If you want a creamier texture, blend in some heavy cream or yogurt. This is optional.