Rutabaga, Turnip, Sweet Potato Soup
|As the beautiful fall colours reach their peak, so does the harvest of root vegetables here in Ontario. Many of the old-fashioned vegetables like rutabagas, turnip and parsnips used to be the mainstay through the cold winter, by stockpiling them in the root cellar.|
Before the advent of imported veggies from warmer climates and the globalization of food, these root cellars were essential for every family.
Root vegetables are chocked full of nutrition, and a warming spicy soup is one of the best ways to enjoy them. This soup is a creamy soup, so it is also a great way to get picky eaters to eat more veggies. For the extremely picky, go with more sweet potatoes/yams and less turnip to make it sweeter. This is one of my favorite fall recipes, and it can be varied according to the veggies you have on hand. Try different proportions of root veggies to find your favorite combination. You could also add parsnips.
Here is what I started with today:
Here is how I made the soup:
1. Peel and dice all of the root veggies.
|2. Heat the oil on medium in a large soup pot. Sauté the onion, garlic, ginger, cumin, coriander, turmeric and ½ tsp salt for 10 minutes.
3. Stir in the root vegetables, broth, cinnamon stick, salt and water and bring to a boil.
4. Then turn the heat to low and simmer for 15-20 minutes until veggies are tender.
5. Remove the cinnamon stick.
6. Use a hand held blender to puree the soup to the desired consistency. You can also remove half and use a food processor/blender to do this and then add it back in.
7. Serve with warm pita bread or garlic bread.
Do you have a favorite root vegetable recipe? Send us your recipe and it could be posted on a future blog.
Enjoy your warm soup, perfect for a rainy autumn day.