Immerse yourself in a culinary journey with our tantalizing Sweet Potato and Rutabaga Soup, a symphony of flavors that will warm your heart and tantalize your taste buds. This delectable soup is not only a culinary delight but also a nutritional powerhouse, brimming with essential vitamins, minerals, and antioxidants. Alongside this featured recipe, embark on a voyage of culinary exploration with our carefully curated collection of delectable soups. Discover the rich and smoky flavors of our Roasted Red Pepper and Tomato Soup, a vibrant blend of roasted red peppers, tomatoes, and aromatic herbs. Indulge in the velvety smoothness of our Creamy Cauliflower Soup, a comforting embrace of roasted cauliflower enveloped in a creamy broth. Satisfy your cravings with our hearty and flavorful Lentil Soup, a fusion of lentils, vegetables, and spices that will leave you feeling both satisfied and invigorated.
Check out the recipes below so you can choose the best recipe for yourself!
CITRUS-ROASTED SWEET POTATO AND RUTABAGA
Roasted sweet potatoes, onions, and rutabaga with various citrus juices squeezed on top. I didn't like sweet potatoes until I made this for my sweet potato-loving family. Now I have them whenever I can! This is a great side dish anywhere you would regularly serve mashed potatoes. Honestly, I've eaten a bowl of just this as a meal. Feel free to season as you'd like.
Provided by Sj.
Categories Side Dish Vegetables Sweet Potatoes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Combine sweet potatoes, rutabagas, onion, and oil in a large bowl or resealable bag; toss to coat. Transfer to a 9x13-inch baking dish; sprinkle with rosemary, salt, and pepper.
- Bake in the preheated oven until vegetables are tender, about 20 minutes, stirring once halfway through cooking time. Add lemon, lime, and orange juices to baking dish; stir to combine. Bake 5 minutes more. Serve hot or warm.
Nutrition Facts : Calories 236.3 calories, Carbohydrate 40.7 g, Fat 7.3 g, Fiber 7.4 g, Protein 3.7 g, SaturatedFat 1.1 g, Sodium 126.3 mg, Sugar 12 g
RUTABAGA-SWEET POTATO MASH WITH GARLIC AND SAGE
Ever-popular sweet potatoes team up with an underrated root vegetable in this silky mash: peppery rutabaga. Garlic and sage cooked in butter, plus a generous dose of cream, make the side dish sing. Serve with Pork Wellington with Prosciutto and Spinach-Mushroom Stuffing.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Yield Serves 8 to 10
Number Of Ingredients 7
Steps:
- In a pot, combine rutabaga and sweet potatoes; cover with water by a few inches and season generously with salt. Bring to a boil, then reduce heat to medium and cook until easily pierced with the tip of a knife, about 15 minutes. Drain.
- Return pot to medium heat; add butter. When it melts, add garlic and sage; cook 1 minute. Add cream; bring to a simmer, then remove from heat. Return rutabaga and sweet potatoes to pot; mash to desired consistency and season with salt and pepper. Serve.
ROOT VEGETABLE SOUP
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
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
HEARTY RUTABAGA, TURNIP, AND CARROT SOUP
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
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.
HAM & POTATO-RUTABAGA CHOWDER
The ingredients in this dish are a nod to my mother's tasty potato and rutabaga side dish, which was always paired with baked country ham; dishes she served during the cold months when I was a child. Whenever I make this chowder it brings me back to a time when life was just a little bit simpler. -Cheryl Perry, Hertford, North Carolina
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 12 servings (3 quarts).
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Place rutabagas, potatoes and onion in a large bowl. Add 2 tablespoons oil, salt and pepper; toss to coat. Transfer to two greased 15x10x1-in. baking pans. Roast 35-40 minutes or until tender, stirring occasionally., Meanwhile, in a 6-qt. stockpot, heat 2 tablespoons oil over medium heat. Add ham; cook and stir 7-9 minutes or until browned. Remove ham with a slotted spoon; drain on paper towels., In same pot, heat remaining oil. Add red pepper and celery; cook and stir 4-6 minutes or until crisp-tender. Stir in flour, onion powder and paprika until blended; gradually stir in stock. Bring to a boil, stirring occasionally; cook and stir until slightly thickened, about 5 minutes., Stir in cream, roasted vegetables and ham; heat through. Season with salt and pepper to taste.
Nutrition Facts : Calories 254 calories, Fat 15g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 776mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein.
Tips:
- Choose the right sweet potatoes and rutabagas: For the best flavor and texture, select firm, brightly colored sweet potatoes and rutabagas. Avoid any that are bruised or have blemishes.
- Peel and dice the vegetables evenly: This will help them cook evenly in the soup. If the pieces are too large, they will take longer to cook and may not soften completely.
- Sauté the vegetables before adding the broth: This step helps to caramelize the vegetables and bring out their natural sweetness. It also prevents them from becoming bland and watery in the soup.
- Use a good quality vegetable broth: The broth is the base of the soup, so it's important to use a good quality one. Look for a broth that is low in sodium and has a rich, flavorful taste.
- Season the soup to taste: Once the soup has simmered, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs to taste.
- Serve the soup hot, garnished with fresh herbs: This soup is best served hot, garnished with fresh herbs like parsley, cilantro, or chives. You can also add a dollop of sour cream or yogurt for extra richness.
Conclusion:
This sweet potato and rutabaga soup is a delicious and nutritious way to warm up on a cold day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and healthy soup, give this recipe a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love