Silky Rutabaga Soup

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For those of you who aren’t in the know, I am a recipe contributor for Rutabaga magazine.

I felt like a bit of a phony collaborating for a magazine whose name was a vegetable I was totally unfamiliar with so I decided to remedy the situation. I decided to make this wondrous and lightly sweet soup, and now, rutabaga and I are quite well acquainted – I’d even say we hit it off! 😉

This smooth soup has subtle hints of apple and maple syrup, which round out and balance it quite nicely.

Here’s how to be a copycat and make it too! 😉

Rutabaga, Apple & Maple Soup


  • 2 medium rutabagas
  • 2 tbsp. extra virgin olive oil
  • 1/3 cup chopped shallots
  • 2 local apples, peeled
  • 4 cups vegetable broth
  • 1/2 cup unsweetened almond beverage
  • 1/4 cup maple syrup
  • Salt, pepper and paprika to taste


  1. In a soup pot, add all ingredients and bring to a boil.
  2. Reduce heat and cook, covered, for about 30-40 minutes, until rutabaga is soft.
  3. Purée in blender or food processor; return to saucepan.
  4. Add salt, pepper and paprika to taste.
  5. Don’t be a soup nazi – share with everyone! 🙂

Let me know how you like it, friends!

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