Rutabaga Sweet-Potato Apple Soup
This is a lovely root vegetable soup. Both rutabagas and sweet potatoes have a sweet flavour and are yellow to orange in color. The apples bring out the sweetness and add to thicken the soup. The gremolata adds a contrast flavour as do the chives and pomegranate.
Serving Size: 4
- 1 medium onion, chopped
- 2 tablespoons oil
- 1 medium rutabaga (14-16 ounces), peeled and chopped
- 1 sweet potato , peeled and chopped
- 2 apples, if not organic, peeled ortherwise cored and chopped
- 3 cups vegetable bouillon
- 1 cup non-dairy milk or yogurt
- salt and pepper to taste
- pinch cinnamon
for the walnut gremolata:
- ½ cup walnuts
- 3 tablespoons walnut oil (or sesame oil)
- 2-3 garlic cloves, minced
- few chives
- garnished with chives, walnuts and pomegranate arils
- Peel the onion and chop. Peel the rutabaga and chop.
- Peel the sweet potato and chop.
- Chop the chives and prepare the pomegranate arils.
- 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.
- Core and chop the apples and add to the soup.
- 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.
- 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 then the soup.
- Season to taste with a pinch of salt and cinnamon.
- Serve the soup with the walnut gremolata, the chives and some pomegranate arils sprinkled on top.