Name: Rutabaga, Carrot & Potato Soup
Ingredients: 2 Tbsp Olive oil; 1 onion Onion (diced); 3 cloves Garlic (minced); 1 head Rutabaga (about 1 Lb, peeled & diced); 3 carrots Carrots (peeled & sliced); 2 potatoes Potatoes (peeled & diced); 4 cups Vegetable broth (or chicken broth); 1 cup Water (or more as needed); 1 Tsp Dried thyme; 1/2 Tsp Salt (plus more to taste); 1/4 Tsp Black pepper; 2 Tbsp Fresh parsley (chopped (optional))

Rutabaga, Carrot & Potato Soup

This hearty soup combines rutabaga, carrots, and potatoes for a comforting fall meal. The vegetables simmer together in a savory broth until tender, creating a naturally sweet, flavorful soup that's easy to make with seasonal Farm Share produce.

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Ingredients

Olive oil 2 Tbsp
Onion, diced 1 onion
Garlic, minced 3 cloves
Rutabaga, about 1 Lb, peeled & diced 1 head
Carrots, peeled & sliced 3 carrots
Potatoes, peeled & diced 2 potatoes
Vegetable broth, or chicken broth 4 cups
Water, or more as needed 1 cup
Dried thyme 1 Tsp
Salt, plus more to taste 1/2 Tsp
Black pepper 1/4 Tsp
Fresh parsley, chopped (optional) 2 Tbsp

Instructions

Heat olive oil in a large pot over medium heat. Add the onion and cook for 4–5 minutes until softened. Stir in the garlic and cook for another 30 seconds.
Add the rutabaga, carrots, and potatoes. Stir and cook for 2 minutes.
Pour in the broth and water. Add thyme, salt, and black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, or until the vegetables are tender when pierced with a fork.
For a thicker soup, mash some of the vegetables against the side of the pot with a spoon or potato masher. Leave the vegetables whole for a chunkier texture.
Taste and adjust seasoning as needed. Add more water or broth if the soup is too thick. Garnish with fresh parsley, if using, and serve warm.

Notes

Variations: Add kale or other leafy greens during the last 5 minutes of cooking. White beans or cooked chicken can also be added for extra protein.
Creamier soup: Blend part or all of the soup until smooth. Stir in a splash of milk or cream if desired.
Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
Image source: https://www.einfachkochen.de/rezepte/steckruebensuppe