Turnip and Rutabaga Soup
Turn these inexpensive winter root vegetables into a warming soup if you're on a budget (or trying to be).
Servings: 4 servings
Ingredients
- 1 tablespoon butter or coconut oil
- 1 garlic clove minced
- 2 green onions diced
- 2-3 turnips peeled and cubed
- 2-3 small rutabagas or one larger rutabaga peeled and cubed
- 3 cups water
- 2 vegetable or chicken bouillon cubes
- 1 shake of dried thyme
- salt and pepper to taste
- optional cheese for garnish (try a harder cheese like Parmesan, Pecorino, or Manchego)
- rosemary garnish if desired
Instructions
- Melt the butter or coconut oil over medium heat. Once melted, add the garlic and onions and sautee for five minutes or until soft.
- Add the cubed turnips and rutabagas and sautee for an additional minute.
- Add the 3 cups of water, the bouillon cubes, thyme, and salt and bring to a boil.
- After the mixture comes to a boil, turn to medium low heat and simmer for 20 minutes, stirring occasionally.
- Once the root vegetables are very soft, remove from heat and use an immersion blender to puree thoroughly, or carefully transfer the soup in to a blender and puree in batches.
- Serve in bowls, garnished with grated cheese of your choice if any, and salt and pepper to taste.