Rutabaga and Celeriac Soup

So, I have been stockpiling rutabaga’s like nobody’s business – gotta love those Winter CSA shares.

After perusing a number of websites for potential uses for rutabaga, I decided to smash a couple of soup recipes together and make my own.

This soup is hearty on its own, but I’ve been eating with along side a serving of my signature kale dish or a couple of slices of low carb, gluten free bread. Enjoy.

Rutabaga and Celeriac Soup

1 tbs oil (olive or coconut)
1 yellow onion, sliced (or diced)
6 cloves of garlic (peeled and diced)
1 large (or 2 medium) rutabaga (peeled and diced)
1 celeriac root (peeled and diced)
6 – 8 cups of broth (I used vegetable broth because I was in a hurry, but I’m sure homemade chicken broth would work just as well, if not better)
3 bay leaves
1 piece of Kombu
Sea Salt (to taste)
Black pepper (to taste)
Paprika (to taste and for decoration)
Parsley (for decoration)
4 Tablespoons Greek Yogurt (optional)

In a large soup pan (or stock pot) sauté the onion and garlic in the oil until translucent. Then add the rutabaga and the celeriac root.

Add enough broth to cover the vegetables. Bring to a boil, then lower heat to a nice simmer. Cook for 20 minutes (or until veggies are tender).

Remove bay leaves.

In small batches, run the soup through a high speed blender (or mash with a potato masher). Put pureed soup back into the pot and then use sea salt and black pepper for seasoning.

Serve in individual bowls (serves 4 to 8), decorate each serving with paprika and fresh parsley. Add a dollop of yogurt (optional).

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