Fare With A Flair: Rutabaga soup deliciously different
When was the last time you prepared a dish with rutabaga?
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When was the last time you prepared a dish with rutabaga?
That was a question I asked myself when pondering a different vegetable to take home and cook for part of a meal.
Rutabagas are considered a cross between a turnip and a cabbage and in some countries they are called swedes.
They can be boiled, roasted, stewed, stir-fried and eaten raw.
The other great thing is they are available year round and they are affordable.
So, this overlooked vegetable deserves more of our attention in the kitchen.
Today’s recipe evolved from a conversation I had with one of my colleagues who mentioned she enjoyed it in a soup.
I developed a recipe that features rutabaga paired with canned tomatoes and curry powder. Serve it with a dollop of yogurt and a small wedge of lemon for a delicious and different soup.
Rutabaga Soup
(Serves 6)
2 tbsp. (25 ml) vegetable oil
2 tbsp. (25 ml) butter
1 onion, diced
1 clove garlic, minced
1 tbsp. (15 ml) minced ginger
2 tsp. (10 ml) curry powder
1 tsp. (5 ml) ground cumin
4 cups (1L) diced rutabaga
1 – 28 oz. (796 ml) can diced tomatoes
3 cups (750 ml) vegetable broth
Salt and pepper to taste
2 tbsp. (25 ml) lemon juice
Garnishes:
Yogurt
Lemon slices
Cilantro
Directions:
1. Heat oil and butter in a soup pot over medium heat.
2. Add onion and cook, stirring frequently, until soft. Stir in garlic, ginger, curry powder and cumin.
3. Add rutabaga, tomatoes and vegetable broth.
4. Bring back to a simmer and cook until rutabaga is very tender.
5. Using an immersion blender, puree soup until very smooth.
6. Season with salt and pepper to taste.
7. Stir in lemon juice.
8. Ladle into bowls and garnish as desired.
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