Recipes

Rutabaga and Apple Soup

A silky, gently sweet soup that blends earthy rutabaga with crisp apples, onions and thyme for a cozy, comforting fall bowl.

Ingredients

2 tbsp olive oil

1 medium onion, diced

2 cloves garlic, minced

1 large rutabaga, peeled and large diced

2 apples, peeled, cored, chopped

4 cups vegetable stock

1 tsp fresh thyme leaves

salt and pepper, to taste

1/2 cup heavy cream or coconut milk (optional, for added richness)

Splash of apple cider vinegar

In a large pot, saute onions in olive oil until soft and translucent, about 5 minutes. Stir in garlic and cook for another 30 seconds. Add the rutabaga and apples. Cook for 5–7 minutes, letting the edges caramelize slightly.
Add stock and thyme. Bring to a boil, then reduce heat and simmer gently until the rutabaga is very tender, about 30 minutes
Purée the soup with an immersion blender (or in batches in a stand blender) until smooth. Return to the pot.
Stir in cream or coconut milk (if using). Season with salt, pepper, and a splash of apple cider vinegar to brighten the flavor.
To serve: Ladle into bowls and top with a drizzle of olive oil or cream, a few toasted nuts, and fresh herbs.

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