Rutabaga Sweet-Potato Soup with a Walnut Gremolata

This is a lovely root vegetable soup. Both rutabagas and sweet potatoes have a sweet flavor and are yellow to orange in color. The walnut gremolata adds a nice crunchiness and a lovely garlicĀ flavor to the soup.

Rutabaga Sweet Potato Soup with Toasted Garlicky Ground Walnuts

Serving Size: 4


for the soup:

  • 1 medium onion, chopped
  • 2 tablespoons oil
  • 1 medium rutabaga (14-16 ounces)
  • 1 large sweet potato (10-12 ounces)
  • 3 cups vegetable bouillon
  • 1 cup non-dairy milk or yogurt
  • salt and pepper to taste
  • cinnamon

for the walnut gremolata:

  • 1/2 cup walnuts
  • 3 tablespoons walnut oil (or sesame oil)
  • 2-3 garlic cloves, minced
  • 1/2 organic orange, zested
  • rosemary, ground or finely chopped
  • few chives


  1. Peel the onion and chop.
  2. Peel the rutabaga and chop.
  3. Peel the sweet potato and chop.
  4. Heat the oil in a soup pot.
  5. Add the onions, rutabaga and sweet potato.
  6. Saute the vegetables until the onion become glassy, then add the vegetable bouillon.
  7. Bring the soup to a boil, then turn down to medium.
  8. While the soup is cooking, make the gremolata.
  9. Toast the walnuts in a dry frying pan.
  10. Remove the walnuts from the pan once they are toasted, add the walnut oil and garlic to the pan.
  11. Remove from the heat as you don’t want the garlic to brown.
  12. Chop the walnuts into small pieces then grind with a mortar and pestle.
  13. Add the walnuts to the garlic oil.
  14. Season with a pinch of salt, the orange zest, minced rosemary and chopped chives.
  15. Mix to a lightly crumble mixture.
  16. When the vegetables of the soup are soft, puree the soup to a creamy mixture.
  17. Add the non-dairy creamer or yogurt to the soup.
  18. Season to taste with a pinch of salt and cinnamon.
  19. Serve the soup with the walnut gremolata sprinkled on top.

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