Best 3 Hearty Rutabaga Turnip And Carrot Soup Recipes

In the realm of comforting and nutritious soups, the hearty trinity of rutabaga, turnip, and carrot shines. These root vegetables, often overlooked in the culinary spotlight, come together to create a symphony of flavors and textures that will warm your soul on a chilly day. This comprehensive guide presents a delightful collection of rutabaga, turnip, and carrot soup recipes, each with its unique twist to tantalize your taste buds. From classic cream-based soups to vegan and gluten-free options, these recipes cater to diverse dietary preferences. We'll explore the wholesome goodness of roasted rutabaga and turnip soup, where the caramelized sweetness of roasted vegetables adds an extra layer of depth. For those seeking a lighter yet flavorful experience, the simple yet satisfying rutabaga, turnip, and carrot soup offers a medley of earthy flavors without compromising on taste. And for a touch of indulgence, the creamy rutabaga and turnip soup, enriched with velvety coconut milk and aromatic spices, will transport you to culinary heaven.

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HEARTY RUTABAGA, TURNIP, AND CARROT SOUP

Hearty Rutabaga, Turnip, and Carrot Soup image

Categories Soup/Stew Vegetable Thanksgiving Low Fat Low Cal High Fiber Low/No Sugar Wheat/Gluten-Free Root Vegetable Carrot Turnip Winter Healthy Rutabaga Bon Appétit

Yield Serves 6

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 1/2 cups chopped leek (white and pale green parts only)
1/2 cup chopped celery
1 garlic clove, minced
2 cups 1/2-inch pieces peeled turnips
2 cups 1/2-inch pieces peeled rutabagas
2 cups 1/2-inch pieces peeled russet potatoes
2 cups sliced carrots
1 28-ounce can diced tomatoes in juice
4 14 1/2-ounce cans vegetable broth or low-salt chicken broth

Steps:

Heat oil in heavy large pot over medium-low heat. Add leek, celery and garlic and sauté until vegetables begin to soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2 cans broth. Bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes.
Transfer 4 cups soup to processor. Puree until almost smooth. Return puree to pot. Add remaining 2 cans broth; bring to simmer. Season with salt and pepper. Ladle soup into bowls and serve.

HEARTY RUTABAGA, CARROT, PARSNIP AND SAUSAGE SOUP

Hearty Rutabaga, Carrot, Parsnip and Sausage Soup image

Categories Soup/Stew Milk/Cream High Fiber Sausage Carrot Parsnip Fall Winter Healthy Rutabaga Bon Appétit

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
6 ounces smoked turkey sausage, cut into 1/2-inch dice
1 large onion, chopped
3 small parsnips, peeled, diced
1 medium rutabaga, peeled, diced
1 large carrot, peeled, diced
1 14 1/2-ounce can beef broth
1 14 1/2-ounce can chicken broth
1/4 cup half and half
1/2 teaspoon dried thyme, crumbled
Salt and pepper

Steps:

Heat oil in heavy large saucepan over medium-high heat. Add sausage and saut&until brown on all sides, about 7 minutes. Transfer to plate using slotted spoon. Add onion to saucepan. Reduce heat to medium and cook until tender, stirring occasionally, about 8 minutes. Add parsnips, rutabaga and carrot and cook 5 minutes, stirring occasionally. Add broths. Bring to boil. Reduce heat and simmer until vegetables are tender, about 40 minutes.
Pur&e soup in batches in processor. Return to saucepan. Mix in half and half and thyme. Season with salt and pepper. Add sausage. (Can be prepared 1 day ahead. Cover and chill.) Heat through. Ladle into bowls and serve.

ROOT VEGETABLE SOUP

Root Vegetable Soup image

Here's a simple, robust, cold-weather soup that you can make with almost any mixture of root vegetables you have to hand: carrots, parsnips, celery root, turnips, rutabaga, sweet or regular potato. Flavored with garlic, rosemary and bay leaves on top of a saute of onions and celery, it's an earthy, sweet, and warming meal for days where the air has some bite. Top with a drizzle of olive oil and lemon juice, some grated cheese, flaky salt and a shower of black pepper.

Provided by Melissa Clark

Categories easy, soups and stews

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

6 tablespoons unsalted butter
1 large onion or 2 leeks (white and light green part only), chopped
2 to 3 celery stalks, diced
3 garlic cloves, finely chopped
3 rosemary or thyme branches
2 bay leaves
3 1/2 pounds mixed root vegetables (carrot, parsnip, celery root, turnip, rutabaga, sweet or regular potato), peeled and cut into 1-inch chunks
2 teaspoons fine sea salt, more as needed
1/2 teaspoon black pepper, more as needed
Juice of 1/2 lemon, more for serving
Extra-virgin olive oil
Flaky sea salt
Crushed Aleppo, Urfa or other chile flakes, optional
Grated Parmesan or pecorino, optional

Steps:

Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 581 milligrams, Sugar 1 gram, TransFat 0 grams

Here are the tips and conclusion for making a hearty rutabaga, turnip, and carrot soup according to the article:

Tips:

Choose fresh and firm vegetables. Look for rutabagas, turnips, and carrots that are smooth and free of blemishes.
Peel and dice the vegetables evenly. This will help them cook evenly in the soup.
Sauté the vegetables in butter or oil before adding them to the soup. This will help to caramelize them and bring out their natural sweetness.
Use a good quality vegetable broth. This will make a big difference in the flavor of the soup.
Season the soup to taste with salt, pepper, and thyme. You can also add other herbs and spices, such as rosemary, sage, or nutmeg, to your liking.
Serve the soup hot with a dollop of sour cream or yogurt, and a sprinkle of fresh herbs.

Conclusion:

Rutabaga, turnip, and carrot soup is a hearty and flavorful soup that is perfect for a cold winter day. It is also a good way to use up leftover vegetables. The soup is easy to make and can be tailored to your own taste by adding different herbs and spices. So next time you have some extra vegetables on hand, give this recipe a try!