My mom used to mash rutabaga and carrot together as a side dish, I really liked it when I was a kid. I wanted those same flavors, but in a soup. I found this recipe online, and tweaked it a bit to come up with something more along the lines of what I was looking for. Rutabaga can turn some people off, in this soup it's pepperiness is mellowed out by the sweetness of carrot and creaminess of potato.
INGREDIENTS:
-- 1 tablespoon olive oil
-- 1 1/2 cups thinly sliced leek (white and pale green parts only) -- be sure to wash the leek well before and after chopping because there is always dirt hidden in there.
-- 1/2 cup thinly sliced celery
-- 1 garlic clove, minced
-- 4 cups 1/2-inch pieces peeled rutabagas
-- 2 cups 1/2-inch pieces potatoes
-- 2 cups sliced carrots
-- 8 cups veggie broth
-- salt and pepper, to taste
INGREDIENTS:
-- 1 tablespoon olive oil
-- 1 1/2 cups thinly sliced leek (white and pale green parts only) -- be sure to wash the leek well before and after chopping because there is always dirt hidden in there.
-- 1/2 cup thinly sliced celery
-- 1 garlic clove, minced
-- 4 cups 1/2-inch pieces peeled rutabagas
-- 2 cups 1/2-inch pieces potatoes
-- 2 cups sliced carrots
-- 8 cups veggie broth
-- salt and pepper, to taste
METHOD:
Heat oil in heavy large pot over medium-low heat. Add leek, celery and garlic and sauté until vegetables begin to soften, about 5 minutes. Add rutabagas, potatoes, carrots, and broth. Bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes.
Heat oil in heavy large pot over medium-low heat. Add leek, celery and garlic and sauté until vegetables begin to soften, about 5 minutes. Add rutabagas, potatoes, carrots, and broth. Bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes.
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