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


  1. Peel the onion and chop. Peel the rutabaga and chop.
  2. Peel the sweet potato and chop.
  3. Chop the chives and prepare the pomegranate arils.
  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. Core and chop the apples and add to the soup.
  8. Bring the soup to a boil, then turn down to medium.
  9. While the soup is cooking, make the gremolata.
  10. Toast the walnuts in a dry frying pan.
  11. Remove the walnuts from the pan once they are toasted, add the walnut oil and garlic to the pan.
  12. Remove from the heat as you don’t want the garlic to brown.
  13. Chop the walnuts into small pieces then grind with a mortar and pestle.
  14. Add the walnuts to the garlic oil.
  15. Season with a pinch of salt.
  16. Mix to a lightly crumble mixture.
  17. When the vegetables of the soup are soft, puree the soup to a creamy mixture.
  18. Add the non-dairy creamer or yogurt to then the soup.
  19. Season to taste with a pinch of salt and cinnamon.
  20. Serve the soup with the walnut gremolata, the chives and some pomegranate arils sprinkled on top.