Meal
Ingredient
Occasion
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
This rutabaga soup is one of the first recipes we ever shared, back in 2018. It’s easy to make, packs a nutrient punch, low carb, and tastes absolutely delicious. The base of the soup is a vegetable called rutabaga, a type of turnip that’s low on the glycemic index, high in fiber, and packed with antioxidants as well as compounds that help fight inflammation, aging, and the risk of cancer. This can also be a wonderful weight loss soup!
This rutabaga soup is one of the first recipes we ever shared, back in 2018. It’s easy to make, packs a nutrient punch, low carb, and tastes absolutely delicious. The base of the soup is a vegetable called rutabaga, a type of turnip that’s low on the glycemic index, high in fiber, and packed with antioxidants as well as compounds that help fight inflammation, aging, and the risk of cancer. This can also be a wonderful weight loss soup!
Directions
Step 1
Add cooking fat, onion and rutabaga to a a medium-large pot. Over medium heat, allow the onion to cook and begin to become translucent, stirring frequently to prevent browning – about 5-6 minutes. Add the broth and ginger and bring to a boil. Reduce heat to medium and place a lid on top so that rutabaga can soften – about 10-15 minutes.
Step 2
When a fork can easily pierce the rutabaga, turn heat off. Pour the soup into a high speed blender. Add the miso and arugula to the blender. Blend on “hot soup” setting or work up to high speed until soup is fully pureed, smooth and thick and no visible arugula pieces.
Step 3
Pour soup into bowls and drizzle with high quality extra virgin olive oil. Serve and enjoy immediately.
Tip
This soup makes wonderful leftovers and can easily be reheated on the stove for a quick lunch.
Watch how to make this
Watch how to make this
Notes
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