I am going to be honest. If you asked me 2 years ago what a rudabega or parsnip was I would tell you I haven’t a clue – other then they are vegetables. Well one day while talking to my son Steve he mentioned he bought some rudabega and parsnips but wasn’t sure what to do with them. Thank goodness for Google to shed some light on what these foreign vegetables were. I told him to come over because we were going to experiment and make Rutabaga and Parsnip Soup. It turned out to be the best doggone soup and fun little project on that cold dreary November day. Soup warms the heart and soul. Making it can be a very creative endeavor, as satifying to the cook as it is for the recipients. This soup has turned out to be one of my favorites. I hope you make it and feel the same way.
Ingredients
- 6 small rutabagas peeled and cubed
- 3 parsnips peeled and cubed
- 2 large carrots peeled and cubed
- 1 onion chopped
- 2 stalks celery diced
- 3 cloves garlic sliced
- 6 cups vegetable broth
- 1 tsp thyme
- 2 tsp nutmeg
- 1 tsp ground cardamon
- 1 tsp black pepper
Directions
- Place rutabaga, parsnips and carrots on a cookie sheet lined with silicone matt or parchment paper. Spray with water. Season with pepper. Roast in a 400 degree oven for 30 minutes or until the vegetables are slightly browned. Turn halfway thru, spray with water and season with pepper.
- Sautee onions, celery and garlic in a pot with some water until soft
- Add the roasted vegetables to the pot, pour in vegetable broth and add the thyme, nutmeg, cardamon and black pepper. Bring to boil then simmer for 30 minutes.
A Deep Dive into the Health Benefits
Rutabaga and parsnips are vegetables that are often passed by in the produce section of grocery stores. Few people know about and appreciate these vegetables. Almost always when I buy them the cashier will look at them strangely and ask me what they are.
Rutabagas are a root vegetables and a cross between a cabbage and a turnip. They belong to the same plant family as cruciferous vegetables like broccoli, cauliflower and cabbage. Being cruciferous they are loaded with antioxidants, vitamins, minerals and fiber.
When eaten raw, rutabagas taste bitter but when roasted the flavor becomes rich and sweet. They are low in calories (66 cals/cup) and lower in carbohydrates then a potato (12 grams / 1 cup compared to the same amount of potatoes clocking in at 31 grams).
Parsnips are also root vegetables and closely related to carrots and parsley. Parsnips are also loaded with antioxidants, vitamin C, vitamin K, folate, potassium, calcium and fiber. Roasted parsnip, like rutabaga, sweet taste but it also has spicey nutmeg flavor to it. Both rutabaga and parsnip can be a great low carbohydrate substitute for mashed potatoes.
