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.




15 min


20 min



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