I hope everyone’s Thanksgiving was wonderful. This season seems to be shaping up as an exciting one. I sensed a lot of energy out there earlier this week and I saw many smiling faces. That’s always nice during this time of year. Food was definitely on the mind.
As far as our Thanksgiving went, it was very good. We made many dishes and believe it or not, most of them came straight from this blog! I was thrilled to scroll through all the pages I’ve shared through the years to pick things that looked appetizing out. I remember preparing so much of what I saw and our meal last night was just perfect. Cauliflower and mushroom stuffing, cranberry sauce, salmon and vinaigrette, mashed sweet potatoes, fruit dessert and so much more. There were probably around ten different dishes in all. I am so looking forward to all the leftovers.
I actually had this rutabaga soup recipe on my list to share before the holiday, but since we needed a soup for last evening, I decided to make it for Thanksgiving. I had initially planned on making a pureed cauliflower soup, but I didn’t want to overdo it with the cauliflower. I was already using that vegetable for two other dishes. I’m glad I went with the rutabaga soup though because it’s very good. And it’s just so simple to put together. I’m falling in love with these easy soups. I made a large pot full last night and it hardly cost anything as far as groceries go. It’s such a good idea.
If you’re not familiar with rutabaga, you should really give it a try. It’s great as a soup or even mashed. If mashed, all you need to do is add some salt, pepper and butter and you’ll find yourself wanting more. In either the soup of mashed, I think you’ll see that it’s light and very fresh tasting, for lack of a better description. I’ll just say it’s pleasant and simple. It can compare to the texture of a spaghetti squash and a butternut squash combined, if that makes any sense.
This particular recipe is so straightforward. Go out and get yourself a big rutabaga, a few carrots, an onion and some vegetable broth. You’ll likely have the other ingredients you’ll need in your refrigerator and cabinets. Prep the veggies, cook them, puree them and you’ll have yourself a great tasting soup in no time. This is an easy one to put together after work at night. It’s nice and filling too, just like all of these soups are.
2 Tablespoons Butter
1 Large Rutabaga, Peeled and Cubed
2 Large Carrots, Sliced
1 Large Onion, Chopped
6 Cups Vegetable Broth
1/4 Teaspoon Ground Black Pepper
1/2 Teaspoon Salt
I’d like to thank Irish American Mom for this recipe. She’s got a lot of interesting and delicious looking recipes on her blog and I’d like to try more in the future.
Prep & Soften the Vegetables
Melt the butter in a large pot over medium-high heat. Then, prep the rutabaga, carrots and onion and place them in the pot with the butter. Stir them a few times and let them cook for about ten minutes to soften slightly.
Simmer the Vegetables
Increase the heat to high and add in the vegetable broth, salt and pepper. When the broth begins to boil, reduce the heat to medium-low and cover the pot. Let the broth simmer for 30 minutes.
Puree the Soup
By this point, everything in the pot should be tender. Go ahead and turn off the heat and using either a hand blender or a traditional blender, puree the contents of the pot. You should see a consistency like this.
You can season to taste with salt and pepper at this point as well.
Plate & Serve
Divide the soup between bowls. If you want to get fancy, you can chop up a bit of parsley or fresh thyme and add that to the center of each bowl. Completely not necessary if you ask me. Serve and enjoy!
The Final Rutabaga & Carrot Soup
You can’t get much easier than this and it’s such a good soup. If you were so inclined, you could also add a few spoonfuls of heavy cream to each serving and swirl that in. That would add a nice touch too, but again, completely not necessary. Anyway, if you decide to give this recipe a try, please let me know down in the comment area below. Thanks for reading!