Rutabaga Soup

Cozy up with a bowl of creamy and comforting Rutabaga Soup, a hearty recipe that transforms humble root vegetables into a velvety, flavor-packed dish. Perfect for chilly days, this rich soup combines sweet yet earthy rutabaga with hints of garlic, onions, and dried thyme for a rustic depth of flavor. Simmered with potato, carrot, and vegetable stock, then blended to silky perfection and finished with a touch of heavy cream, it’s both nourishing and satisfying. With just 15 minutes of prep and under an hour to make, this easy-to-follow recipe is ideal for weeknight dinners or meal prep. Garnish it with a sprinkle of fresh parsley for a vibrant pop of color and enjoy a warm, wholesome meal packed with nutrients. Perfect for plant-based diets (with a cream swap) or anyone craving a unique twist on classic comfort food, this rutabaga soup is the ultimate cold-weather upgrade.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 large (about 1.5 lbs) rutabaga
• 1 medium yellow onion
• 3 cloves garlic
• 2 tablespoons olive oil
• 4 cups vegetable stock
• 1 medium potato
• 1 medium carrot
• 1 teaspoon dried thyme
• 1 whole bay leaf
• 0.5 cup heavy cream
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper
• 2 tablespoons (optional, for garnish) chopped fresh parsley

Directions

Step 1

Peel and chop the rutabaga into 1-inch cubes. Peel and dice the onion, mince the garlic, and peel and chop the potato and carrot into small chunks.

Step 2

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until translucent.

Step 3

Add the minced garlic and cook for another 1 minute until fragrant.

Step 4

Stir in the chopped rutabaga, potato, and carrot. Cook for 5 minutes, stirring occasionally, to slightly soften the vegetables.

Step 5

Pour in the vegetable stock and add the thyme, bay leaf, salt, and black pepper. Stir well and bring the mixture to a boil.

Step 6

Reduce the heat to a simmer, cover the pot with a lid, and cook for 25-30 minutes, or until the rutabaga and other vegetables are fork-tender.

Step 7

Remove the bay leaf and use an immersion blender to carefully puree the soup until smooth. Alternatively, transfer the soup in batches to a blender, blend until smooth, and return it to the pot.

Step 8

Stir in the heavy cream and heat the soup over low heat for 2-3 minutes. Adjust seasonings with more salt and pepper, if needed.

Step 9

Serve the rutabaga soup hot, garnished with chopped fresh parsley, if desired.

Nutrition Facts

Serving size	2001 grams (2001.0g)

Amount per serving	% Daily Value*
Calories	1315

Total Fat 62.80g	81%
Saturated Fat 12.90g	65%
Polyunsaturated Fat 13.60g
Cholesterol 18mg	6%
Sodium 5872mg	255%
Total Carbohydrate 170.10g	62%
Dietary Fiber 34.90g	125%
Total Sugars 55.20g
Protein 30.20g	60%

Vitamin D 0IU	0%
Calcium 558mg	43%
Iron 11mg	59%
Potassium 4944mg	105%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.4%

Protein: 8.8%

Carbs: 49.8%