This is such a pretty and comforting cold weather soup. The pleasant slight bitterness of the root vegetables is mellowed by the addition of honey. You could try other herbs in place of the sage, and dried sage works as well. Just use half the amount. I also have made this with fresh thyme, which is lovely, and rosemary is next on the list of herbs to swap in.
Such a pretty and comforting root vegetable soup, great for those chilly nights.Tweet This
Mix and match root vegetables, depending what is in your root vegetable larder (just kidding—wait, do you really have a larder?). I have been on a rutabaga kick lately, which is not a sentence you hear every day (but you should). Some other rutabaga dishes I’ve known and loved are Creamy Rutabaga, Parsnip and Cheddar Soup and Creamy Rutabaga and Parsnip Puree.
I’ve also been peeling rutabagas, and then cutting them into chunks and oh-so-thinly slicing them (I have this little vegetable slicer thingey that I kind of love) and adding them to salads. Nice little paper thin crunch.
For more about rutabagas, click here. For more about parsnips, click here.
If you want to make the soup ahead of time, puree it, but if you have the choice, add the cream right when you reheat it. I always think it tastes a little fresher and cleaner when the cream is added in right before serving. This may be total malarky, but I like to think it’s so.
This would also be great with some Homemade Croutons toss on top!
Other Orange Comfort Soups:
- Roasted Butternut Squash Soup with Crème Fraiche
- Indian Butternut Squash-Carrot Soup
- Roasted Butternut Squash and Fennel Soup
- Cream of Carrot Soup
- Spicy Roasted Root Vegetable Soup with Parmesan Croutons
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Creamy Rutabaga, Carrot and Parsnip Soup
- 2 tablespoons unsalted butter
- ½ cup chopped onion
- 2 large rutabagas peeled and cut into 1-inch chunks
- 3 large carrots peeled and sliced
- 1 parsnip peeled and sliced
- 5 cups less-sodium vegetable or chicken broth
- 2 teaspoons chopped fresh sage leaves
- 1 tablespoon honey
- ½ cup heavy cream
- Parsley leaves and crumbled goat cheese to serve
- In a large pot melt the butter over medium heat. Add the onions and sauté for about 4 minutes, until tender. Add the rutabagas, carrots and parsnips and stir, then pour in the broth, raise the heat to high and bring to a simmer. Lower the heat to medium and simmer, covered, for about 25 minutes until the vegetables are very tender.
- Add the sage leaves and honey and use an immersion blender to puree the vegetables right in the pot, or carefully transfer the vegetables and some of the liquid in batches to a food processor or blender and puree with the sage leaves and honey until smooth. Return the soup to the pot, add the cream and heat over medium high heat for another minute until the whole thing is heated through.
- Serve hot in bowls with the parsley and goat cheese sprinkled on top.
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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Made this for supper as we have some wonderful rutabagas this fall. It is delicious! I used a leek as we do not tolerate onions well. I will make this again.