Rutabaga and Parsnip Soup
In this Rutabaga and Parsnip Soup recipe, rutabaga is first roasted with parsnips and carrots to bring out a little sweetness, then simmered with thyme, nutmeg, and cardamom for a resulting flavor that elevates this humble root vegetable to delicious new heights.
Servings 8
Ingredients
- 1 1/2 pounds rutabaga peeled and cubed
- 3/4 pound parsnips peeled and cubed
- 2 carrots cubed
- 3 tablespoons olive oil separated
- 1 onion diced
- 2 stalks celery diced
- 3 cloves garlic sliced
- 6 cups low-sodium vegetable stock
- 6 sprigs thyme
- 2 teaspoons freshly ground nutmeg
- 1 teaspoon ground cardamom
- 3/4 cup full-fat coconut milk
- fine sea salt
- freshly ground black pepper
For Garnish
- green onions sliced
- freshly ground nutmeg
- olive oil
Instructions
- Preheat the oven to 400°F.
- Place the rutabaga, parsnips, and carrots on a baking sheet. Toss with two tablespoons of olive oil and season with salt and pepper.
- Roast for 30-35 minutes, tossing occasionally, until the vegetables are tender and slightly brown.
- Meanwhile, heat the remaining tablespoon of olive oil in a heavy bottomed pot over medium high heat.
- Add the onion, celery, and garlic along with a pinch of salt. Cook until the onion is tender, about 5-6 minutes.
- Add the roasted vegetables to the pot, and pour in the vegetable stock. Add the thyme, nutmeg, cardamom, and salt and pepper to taste. Bring to a low boil, then cover the pot and simmer for 25-30 minutes.
- Use and immersion blender or carefully transfer the soup to a standard blender and puree until smooth.
- Stir in the coconut milk and cook for a few minutes until heated through. Season the soup with more salt and pepper to taste.
- Ladle the soup into bowls and garnish with green onions, ground nutmeg, and a drizzle of olive oil.
Notes
To make a curly green onion garnish: thinly slice the green tops lengthwise, then soak in a bowl of ice water for 8-10 minutes.