Rutabaga Soup

Rutabaga Soup

Subtle, with hints of ginger and orange.



For 4 people ()


  • 1 tablespoon(s) coconut oil
  • 1/2 yellow onion, chopped
  • 2 parsnips, peeled and chopped
  • 1 rutabaga, peeled and chopped
  • 1 celery root, peeled and chopped
  • 1 teaspoon(s) thyme
  • 4 cup(s) low sodium vegetable stock
  • 1 orange, zested and juiced (about 1 tsp zest, and 1/4 cup juice)
  • 1 inch fresh ginger, peeled and zested
Preparation time
Cooking time

Rutabaga Soup Directions

  1. In a dutch oven or soup pot over medium heat, melt oil. Saute onions for 6 minutes, until translucent.
  2. Add rutabaga, parsnip, celery root, thyme, and vegetable stock. Bring to a boil. Reduce heat and simmer, covered. Cook for 20 minutes.
  3. Use an emersion blender (or blend in blender in small batches), until smooth.
  4. Add orange juice and the orange and ginger zests. To zest ginger, shave off the peel with a vegetable peeler, then hold end and zest. Discard the top fibrous part and use only the bottom juicy part.
  5. Serve and enjoy!

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Nutrition facts

(diet, vegetarian, gluten free, lactose free)

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