Love soup? Have some rutabaga (or turnip) in your pantry? Why not make this delicious and healthy sweet and spicy rutabaga soup?
Pureed and perked up with some secret sweetness and subtle spice, this rutabaga soup is nothing but nice.
I urge you to try it today!
Turnip or Rutabaga?
Is it a turnip or a rutabaga?
The main differences between these 2 root vegetables are the size and the color – and some claim, the taste.
Turnips are more often smaller and are white and purple in color. Rutabagas, on the other hand, are larger in size and the outer skin is brownish and white. Rutabagas, according to some, tend to be sweeter than turnips.
My Turnips Portrait
Aren’t they beautiful! Well…maybe not the prettiest of vegetables. But, what they lack in looks, they make up for in taste.
At first I thought I grew up with rutabagas in my stew but, I find out now that I was wrong.
It is now confirmed that I grew up eating turnip, and not rutabagas – turnips must have either been less expensive or more readily available.
Either way, I particularly loved the flavor of turnips when incorporated into a pork stew.
I really never thought of making nor would have ever thought of even thinking about making a soup with turnips. Such is life, isn’t it! Things change.
Rutabaga Soup – Really?
Trust me, I had my doubts about turning my turnips into soup. While I am a confirmed soup lover, I would never have thought of cooking these somewhat bitter root veggies and making a soup from them.
Was I ever wrong!
This soup is literally one of the best soups I have ever made – and I am still not sure why, exactly.
The ingredients list is simple and does not sound like a full-of-flavor ingredients list.
But, it is! And I will never again shy away from turnip soup when turnips come into season in the fall. I may even buy them at full price…something I would have hesitated to do in the past.
I mention that, in part, because my recent purchase of rutabagas was purchased for $1.50 – for 5 lbs or over 2.2kg. That is a lot of rutabagas – for very little money.
There is only one – and I mean only one – caveat about this soup: This soup does not have the star power in terms of being appealing; that is, the color is less than pretty.
Try comparing this turnip soup to my beet soup – there really is no comparison when it comes to an appealing presentation.
When serving myself, I am not concerned. If serving this soup to guests, simply add a cream or milk swirl along with a hint of fresh parsley, mint or a small sprig of rosemary. These easy add-ons will up the ante on the look of this delicious soup.
Or, for an even simpler upgrade on the presentation, use a decorative bowl with some bold colors. This will enliven the soup to a whole new level.
Sweet and Spicy Secret Ingredients
There are only 2 secret and powerful ingredients in this recipe. The first which provides the sweetness is maple syrup – and only a very small amount.
The second secret ingredient is some hot sauce. I like to use Tabasco sauce. Again, the amount used is minimal but the punch is phenomenal.
And now. let’s start souping with rutabagas!
Sweet and Spicy Rutabaga Soup
A bit of sweet and a bit of spice make this rutabaga soup absolutely delicious – one of the easiest and best soups of the season.
- 2 medium rutabagas – chopped
- 1 small potato – chopped
- 1 small onion – chopped
- 1 clove minced garlic
- 1 tbsp fresh minced ginger
- 2 tbsp vegetable oil or olive oil
- 6-8 cups chicken or vegetable broth
- 2 drops apple cider vinegar
- 1 tbsp maple syrup
- 2 shakes hot sauce – I like Tabasco Sauce
- salt optional – to taste
- 35% cream or milk optional – to taste
Heat oil in soup pan, and saute all of the vegetables for a few minutes.
Deglaze with the apple cider vinegar.
Simmer until vegetables are soft.
Puree in Vitamix blender or Puree in pot with hand blender. (Be careful as soup will be hot.)
Taste with salt (optional), maple syrup and tabasco.
Serve pureed soup with dollop of cream (optional).
Please feel free to tell me just how much you love this sweet and spicy rutabaga soup!