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Rutabaga Soup


45 minutes

4 servings


Subtle, with hints of ginger and orange. Phase One-Repair

Rutabaga Soup


  • 1 tablespoon(s) coconut oil

  • 1/2 yellow onion, chopped

  • 2 parsnips, peeled and chopped

  • 1 rutabaga, peeled and chopped

  • 1 celery root, peeled and chopped

  • 1 teaspoon(s) thyme

  • 4 cup(s) low sodium vegetable stock

  • 1 orange, zested and juiced (about 1 tsp zest, and 1/4 cup juice)

  • 1-inch fresh ginger, peeled and zested


1. In a Dutch oven or soup pot over medium heat, melt oil. Sauté onions for 6 minutes, until translucent.

2. Add rutabaga, parsnip, celery root, thyme, and vegetable stock. Bring to a boil. Reduce heat and simmer, covered. Cook for 20 minutes.

3. Use an emersion blender (or blend in blender in small batches), until smooth.

4. Add orange juice and the orange and ginger zests. To zest ginger, shave off the peel with a vegetable peeler, then hold end and zest. Discard the top fibrous part and use only the bottom juicy part.

5. Serve and enjoy!

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