Super easy, super quick and super delicious. Let’s give the poor lowly-old rutabaga a chance. It really is quite tasty, sort of a cross between cabbage and turnip.
Add oil to a large pot and add onion and celery. Season with salt and sauté until browned.
Add the rutabaga, parsnip, potato and the stock and bring to a boil. Reduce heat, cover, and simmer until the rutabaga and veg are soft, about 30 minutes. Mix in the chipotle and the black pepper.
Place in a blender or food processor and blitz it around until smooth. Stir in the half n half and taste for seasoning. Simmer for another 15 minutes, until hot. Done.
*to get the smoke without the heat, sub in 2 teaspoons smoked paprika.
Chipotle peppers are quite spicy and smokey too. Here’s a tip, use a fork to fish out the peppers, place them in a cup and chop them up with scissors. Be sure to grab some of the adobo sauce for your soup as well, adds a great flavor punch. This method also saves your board from getting stained.
Keywords: rutabaga soup, table-turnips, rutabaga chipotle soup, root vegetable, low-carb, gluten-free
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