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

Rutabaga, Carrot, Apple Soup – License photo

Serving Size: 4


  • 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


  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.