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