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Rutabaga Ginger Soup
In: Healthy Foods, Recipes, Soups & Stews1

This Rutabaga Ginger Soup is delicious and for our Jewish friends…it’s even Passover approved!

Rutabagas, or swedes,  are an awesome vegetable. I don’t read about them often or hear of people adding them to recipes a lot. I kind of think of them as the forgotten vegetable. This powerful vegetable is a hybrid of cabbage and turnip. I tend to think of it as a turnip-sweet potato. Rutabagas are high in antioxidants, vitamin C and have been known to help fight cancer. So why not bring home rutabaga and throw it into your repertoire? Adding ginger to the recipe really amps up the anti-inflammatory properties of this soup too.



  • 2 medium rutabaga, skin chopped off
  • 2-3 tbsp veggie stock
  • 2 cooking onions chopped
  • 2 stalks of celery, chopped
  • 5 cloves of garlic, chopped
  • 3” ginger, peeled and chopped
  • water to cover the vegetables in the pot
  • sea salt and pepper to taste
  • ½ tsp ginger powder and (optional)
  • ½ tsp turmeric powder (optional)


  • chopped parsley
  • hemp hearts (optional)



Preheat oven to 400°

  1. Chop off the skin of the rutabaga and wash your knife, cutting board and rutabagas. Chop the rutabaga into 1-2 inch cubes and place in the oven on a baking sheet with parchment paper. Allow it to bake for 30 minutes.
  2. Meanwhile, prepare the rest of the vegetables.
  3. With 5 minutes left for the rutabaga to bake heat pot and add onions and stir on and off for about 5 minutes. Use the veggie stock if it starts sticking. Add garlic, celery, ginger salt, and pepper and cook for another 2-3 minutes. The add rutabaga and cook for another 2-3 minutes.
  4. Put enough water to cover all the vegetables in the pot and add ginger and turmeric powders.
  5. Bring to a boil and then allow it to simmer with the lid on for about 40 minutes.
  6. Turn off heat and allow to cool slightly.
  7. Using an immersion blender, blend soup adding a bit of hot water until it reaches desired texture.
  8. Garnish and serve.
  9. This can also be eaten cold. It is great!


~ Plant Trainers

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