Thursday 27 September 2012

Creamy Rutabaga Soup, by Kira

What will I make with a rutabaga?
When I was young, the only way we ate this root vegetable was over-boiled, mashed, smothered in butter with lots of brown sugar....Yuck!
So when Andrew brought home six huge rutabagas,
I was not overly excited...
...until I started searching for recipes.
I found a few that sounded great.
I want to give this veggie another chance.
Today I made creamy roasted rutabaga soup.


1 large rutabaga
1 large sweet potato
1 bulb of garlic
1 large onion diced
1/4 cup of hemp seeds
Olive oil
Natural soy sauce to taste
Nutritional Yeast to taste
Pepper to taste

Preheat oven to 375F.
Peel and dice the rutabaga and the sweet potato.
Toss with some salt and olive oil.
Cut the top of the garlic bulb off, place in tinfoil and drizzle with olive oil and wrap it up.
Place the Rutabaga, sweet potato and the wraped garlic onto one or two cookie sheets and bake for about 50 minutes.
When the root veggies are golden pull them out and put them into a large pot. When the garlic has cooled enough sqeeze the insides out into the pot as well. Add the onion and hemp hearts, fill with water to about two inches above vegetables.
Simmer for about a half hour.
Add the nutritional yeast and soy sauce.
Let this cool enough to put through a food processor.
After the soup is well blended return to stove add some salt and pepper.
Then simmer for a few more mintues.

I think there just might be some room in next years garden for some rutabaga!


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