New Taste Journal

Rutabaga Soup
w/ Root Vegetables

Yields 12 one cup servings

This is a vegan recipe

Soup freezes well

Ingredients:

1       Ea.           Onion, small dice
2       Stalks      Celery, medium dice
2       Tbs.         Olive oil

5      Ea.           Rutabagas, small, peeled
1      Ea.           Potato, peeled
10    Cups        Vegetable Stock , store-bought or homemade
¼    tsp.           Black Pepper, ground
½    tsp.           Salt
1     Tbs.          Vinegar, any kind
1     Tbs.          Lemon juice

Gently cook onions and celery in olive oil over medium heat.


While they are cooking, peel and slice rutabagas and potato. 
Toss sliced rutabagas and potato into the pot with the onions and celery. 
Cover with stock and bring to a boil.
Gently simmer for 30 minutes.

Remove from heat.
Let cool 20 minutes before blending.

Blend soup in small batches until all soup is puréed.
Pour blended soup in large bowl as you go.
Season with salt, pepper, vinegar and lemon.
Serve or chill.