Creamy Rutabaga and Turnip Soup Recipe
A hearty and creamy soup made with rutabaga or turnips, flavored with ginger, miso, and tahini. It uses coconut milk for richness and can be topped with various garnishes. Perfect for a comforting meal, and it makes a large batch that can be frozen for later.
- 2.5 tablespoons olive oil
- 4 cloves garlic peeled and smashed
- 1 piece ginger 2-inch, grated
- 4 large rutabaga or turnips peeled and cut into small pieces
- 1 pear or apple sliced
- 0.25 cup tahini
- 3 tablespoons white miso
- 13.5 ounces coconut milk full fat
- 1 quart stock or water
- 0.25 teaspoon lemon zest
- to taste salt
In a large pot, sauté garlic and ginger in hot olive oil until fragrant (30-45 seconds), then add rutabaga or turnips and pear or apple.
Cook on medium-high heat until root vegetables start to soften, then add coconut milk, stock or water, and a pinch of salt.
Cook for about 5 minutes or until vegetables can be easily pierced with a fork.
Let cool for a few minutes before transferring to a blender with miso, tahini, and lemon zest.
Blend until smooth; add water if needed for desired consistency.
Season with salt to taste.
- This soup makes 8-10 servings; freeze leftovers for later or halve the recipe.
- Optional toppings: chili oil or hot sauce, a squeeze of lemon or lime, chopped parsley or cilantro, toasted nuts and seeds, roasted vegetables, chopped pickles, potato chips, crackers, pesto, or a drizzle of olive oil.