Rutabaga, Carrot, Apple Soup

This recipes really calls out “fall”! It is a lovely, smooth, mild flavorful soup that is warming and filling.

Serving Size: 4

Ingredients:

• 4 cups rutabaga, chopped in bite sized pieces
• 2 cups carrots, chopped in bite sized pieces
• 2 apples, peeled, cored and chopped in bite sized pieces
• 1 medium onion, finely chopped
• ½ cup soy yogurt or soy quark
• salt and pepper to taste
• parsley

Directions:

1. Prepare the vegetables.
2. Place the vegetables in a soup pot
3. Add the vegetable bouillon.
4. Bring the soup to a boil, then turn down to a simmer.
5. Cook the vegetables until they begin to soften.
6. After 10 minutes add the apple pieces.
7. Continue until the vegetables are soft.
8. Remove ½ the vegetables and place in a bowl.
9. Puree the rest of the soup.
10. Add the soy yogurt or quark and puree to blend.
11. Add the vegetables that you had removed earlier and re-warm.
12. Season to taste with salt and pepper if needed.
13. We garnished the soup with a bit of chopped parsley
14. Serve the soup warm with a lovely crusty whole-grain bread.