Creamy Rutabaga And Parsnip Winter Soup

A velvety and comforting soup, perfect for a chilly evening. This soup blends the subtle sweetness of rutabaga with the earthy notes of parsnip, enriched with cream for a luxurious finish.

By RecipeBoss

Servings

Time Required

45 min

Ingredients

2 lbs rutabaga

1 lbs parsnips

1 medium yellow onion

4 cloves garlic

6 cups vegetable broth

1 cup heavy cream

2 tbsp butter

1 tbsp olive oil

1.5 tsp salt

0.5 tsp black pepper

0.25 tsp nutmeg

* We may earn a small commission for you using these links. Thank you for supporting us!

Instructions

1
Peel and chop the rutabaga and parsnips into roughly 1-inch cubes. Dice the yellow onion and mince the garlic.
2
In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the diced onion and cook until softened, about 5-7 minutes.
5 min
3
Add the minced garlic and cook for another minute until fragrant.
4
Add the cubed rutabaga and parsnips to the pot. Pour in the vegetable broth. Season with salt, black pepper, and nutmeg.
5
Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the vegetables are tender when pierced with a fork.
20 min
6
Carefully transfer the soup in batches to a blender, or use an immersion blender directly in the pot. Blend until smooth and creamy. Be cautious when blending hot liquids.
7
Return the blended soup to the pot (if using a standing blender). Stir in the heavy cream. Heat gently over low heat for 5 minutes, but do not boil.
5 min
8
Taste and adjust seasoning with salt and pepper if needed. Serve hot.
9
Garnish with a swirl of cream or fresh herbs if desired.

Perfect With

crusty breadgreen saladroasted Brussels sprouts