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°
- 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.
- Meanwhile, prepare the rest of the vegetables.
- 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.
- Put enough water to cover all the vegetables in the pot and add ginger and turmeric powders.
- Bring to a boil and then allow it to simmer with the lid on for about 40 minutes.
- Turn off heat and allow to cool slightly.
- Using an immersion blender, blend soup adding a bit of hot water until it reaches desired texture.
- Garnish and serve.
- This can also be eaten cold. It is great!
~ Plant Trainers