Rutabaga and Potato Soup
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Source: https://recipheon.com/en/recipes/soups/rutabaga-and-potato-soup
About this recipe
Rutabaga and potato soup is a mild vegetable soup with a simple base of broth, onion, and olive oil. Rutabaga has a distinctive, gently sweet flavor that pairs naturally with potatoes and gives the soup a home-style character. Potatoes thicken the broth and make it filling despite the short ingredient list. This is a straightforward way to serve rutabaga in a warm meal with a mellow vegetable flavor.
Ingredients
Servings: 4
400 g rutabaga
2 potatoes
1 onion
900 ml vegetable broth
1 tablespoon olive oil
Steps
Peel the rutabaga generously and cut it into small cubes because it is firmer than the potatoes. Cut the potatoes into similar cubes, and finely chop the onion.
Sauté the onion in the olive oil until translucent to mellow the rutabaga flavor and build the vegetable base.
Add the rutabaga and potatoes, pour in the broth, and cook for 18–25 minutes, until the vegetables are tender.
Remove the soup from the heat before the vegetables begin to fall apart, and let it stand for a few minutes before serving.
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