I’ve been on a soup kick lately…especially cheddar soups! This recipe is quite delicious. Don’t forget your crusty bread!

What you need: 

• 1-2 rutabagas, cubed
• 1-2 onions, cubed
• A few carrots, cubed
• 2 apples, cubed
• 4 cups stock or water
• Salt & Pepper
• Vermont Maple Seasoning or your preferred spices
• 6 oz cheddar cheese, grated

In a large pot, sweat the onions until they are translucent. About 5 minutes. Then all in all the ingredients except the cheese. Bring to a boil and then simmer for about 30-40 minutes. Cook until all veggies are knife tender, then blend. I prefer an immersion blender for soups but you can use a food processor instead. Stir in the cheese and serve warm! Add some milk or cream if you want a creamier soup.