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

Method

  1. 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.
  2. Add stock and thyme. Bring to a boil, then reduce heat and simmer gently until the rutabaga is very tender, about 30 minutes
  3. Purée the soup with an immersion blender (or in batches in a stand blender) until smooth. Return to the pot.
  4. Stir in cream or coconut milk (if using). Season with salt, pepper, and a splash of apple cider vinegar to brighten the flavor.
  5. To serve: Ladle into bowls and top with a drizzle of olive oil or cream, a few toasted nuts, and fresh herbs.