• Servings 4
  • Prep 15 min
  • Cook 20 min
  • Cuisine
  • Skill Level

Rutabaga Turnip Parsnip and Potato Soup


  • 2 large onions, chopped
  • 2 tbs butter
  • 2 medium carrots, peeled and chopped
  • 1 cup rutabaga, peeled and chopped
  • 3/4 turnip, chopped
  • 3/4 cup parsnips, peeled and chopped
  • 1 cup potatoes, peeled and chopped
  • 4 plus cups vegetable stock
  • 1/2 tsp ground nutmeg
  • Kosher salt and cracked black pepper
  • 4 tbs vegetables
  • 1/2 cup heavy cream
  • Crusty bread


  • Add butter to a large saucepan, then add the onion, carrots, rutabaga, turnip, parsnips and potatoes.
  • Cover and cook gently for about 10 minutes without browning, stirring occasionally.
  • Add the stock and season to taste with nutmeg, salt and pepper.
  • Bring to a boil, then reduce heat and simmer 15-20 minutes or until the vegetables are tender.
  • Remove from heat and let cool for 30 minutes.
  • Heat the oil inn a large skillet.
  • Add the onions and cook over medium heat for 2-3 minutes, stirring  frequently until golden brown.
  • Remove the onions with a slotted spoon and drain well on paper towels.
  • Pour the cooled soup in a food processor and process until smooth.
  • Return to  a cleaned pan, adjust the seasoning, then pour in the cream.
  • Gently reheat and top with the onions.
  • Serve with crusty bread.

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