Go Back

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.

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

FARM SHARE SPONSORS