Here is one of those recipes you can make when you have a lot of vegetables from your CSA that you don't know what to do with. Specifically, rutabaga and turnips. This actually turned out very good and will likely make a reappearance whenever I have a lot of these veggies. An added celery root, I think, would make this soup absolutely perfect.
For 4 servings, you'll need:
- ~2lbs bag of potatoes (I had Yukon Gold from the CSA)
- 1 bunch of sweet white turnips
- 1 softball sized rutabaga
- 1 medium onion
- 3 cloves garlic
- 3 T nutritional yeast
- 3-4 T vegan margarine
- 2 T apple cider vinegar
- 1/3 - 3/4 c plain almond milk
- salt to taste (a few teaspoons)
- pepper to taste
- 2-3 t garam masala
- 2-3 t all purpose seasoning (I've become hooked on 21 Seasoning Salute from Trader Joe's but any well-balanced seasoning blend would work fine)
The steps:
- Peel potatoes, turnips, and rutabaga and chop into roughly 1 inch cubes.
- Roughly chop onion
- Place potatoes, turnips, rutabaga, and onion in a medium-large pot and cover with water. Boil 20-30min until fork tender
- When done, drain veggies in a colander. In batches, blend cooked veggies in your food processor until smooth. You should also add garlic and nutritional yeast to this mixture while you are pureeing.
- Return puree to your pot and add margarine, vinegar, and almond milk. Stir to combine, or until margarine has melted.
- Season, taste, and season again (if needed)
And that's it! I served this with some beer bread and it made for a rich, filling meal. Enjoy!
