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.
I love pumpkins. So much that this summer I tried to grow them for the first time. Happiness was watching my three healthy pumpkins get bigger and bigger by the week. Sadness was the day I went out to my garden and saw the scant remains of the fruits of my labor. My three babies were eaten by, more then likely, raccoons. Damn darn those cute little third degree felonists! Next year better fencing.
My addiction to pumpkins typically starts to manifest early October. Everytime I pass a pumpkin patch I try real hard to keep on driving past but my car seems to automatically put the turn signal on, slow down and then the next thing I know I’m turning into the parking lot. I need to take it to the dealership to get that checked out. Anyway, to date I have a total of 9 pumpkins. My husband says, “what are you going to do with all these pumpkins?” The answer is simple – pumpkin smoothies, pumpkin nice cream, pumpkin seeds, pumpkin muffins, pumpkin custard and my most favorite of all – pumpkin soup – and lot’s of it!
Now before I got smart about the WFPB way of eating I bought a lot of Heinen’s Pumpkin and Roasted Apple Soup. Pumpkin and apples are healthy right? Roasting is healthy right? I’m eating vegetarian right? Then I got smart and realized one cup was loaded with 630mg of sodium, 11 g of saturated fat and 28 g of total carbohydrates. Well that ended my relationship with Heinen’s soups. I discovered that I could make my own healthier version of pumpkin soup without the added sodium, fat and carbohydrates and have my kitchen smelling awesome in the process!
In this recipe I use sugar pumpkins which are smaller, softer and sweeter. The larger carving pumpkins taste bland and this soup will not be the same using them. I add a honey crisp apple for a delicate sweet-tart balance. The fresh ginger is what makes this soup pop! I love the peppery sweetness that it adds and OMG the pungent spicy aroma will knock your socks off. Feel free to add more ginger if you like. I erred on the more conservative side for the posting of this recipe. Four cups vegetable broth will make a nice thick soup. Feel free to add more broth or water if you prefer a thinner outcome. Be creative and have fun with your garnishes! I like the pepitas and chives but have also used black cumin and parsley. But please do not omit the toasties! Speaking of the toasties I use Ezekiel bread which is, in fact, the only bread I eat (other then what I make). It is flourless, very low in sodium, and made from a vareity of whole grains, legumes and seeds. It has no peservatives which is why it is kept frozen.
Roasted Pumpkin and Apple Soup with Toasties
A little dabble of zero fat, zero sodium, 1 gram carbohydrate / 2 tbsp Reddi Wip adds a little creaminess and turns it into a “Roasted Pumpkin and Apple Pie” soup.
Ingredients
4 cups vegetable broth
4 cups sugar pumpkin
1 small honey crisp apple and cut in wedges
1 small white onion finely chopped
3 garlic toes finely chopped
1 thumb sized piece fresh ginger peeled and grated
1 tsp black pepper
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp cayenne pepper (or more to taste)
1/4 cup raw pepitas (hulless pumpkin seeds)
A few sprigs fresh chive
2 slices Ezekiel flax bread (found in freezer section of grocery store)
Carve off top of pumpkin around the stem. Place pumpkin in the microwave for 5 minutes to make it easier to cut. Cut in lengthwise sections and remove seeds and stringy pulp (see below).
Peel the apple and cut into wedges
Place pumpkin sections and apples wedges on a cookie sheet covered with a silicone matt (or parchment paper). The silicone matt eliminates the need for oil. Food will not stick to the silicone matt. Spray water over the pumpkin and apples. Place in a 450 degree preheated oven and roast for about 20 minutes until slightly browned. The pumpkin skins will easily peel off.
In a large soup pot sautee the onions and garlic in 1/4 cup water. Let the water cook-off and allow the onions and garlic to brown. Add a few more tbsps water to prevent them from burning and repeat 2-3 times until they are soft and deep brown.
Add the roasted pumpkin, apple, vegetable broth, ginger, black pepper, cayenne pepper, cinnamon and nutmeg and bring to a boil while stirring constantly. Turn down heat and simmer for 20 minutes.
Place in food processor (small portions at a time) and puree until smoothe and creamy. Transfer everything back into the pot and simmer for 5 more minutes.
Using kitchen shears cut the Ezekial bread into small pieces and place on cookie sheet lined with the silicone matt. Place in 450 degree oven for approximately 5 minutes until toasted.
Garnish soup with papitas, chive and toasties
Microwaving for 5 minutes makes the pumpkin much easier to cut
Gorgeous roasted pumpkin and apples smell amazing. Look at the bright orange color of the pulp.It’s so magical how the skin lifts right off!
A Deep Dive at the Health Benefits
The star ingredient in this soup is pumpkin. The bright orange color of pumpkin screams health and nutrition. Pumpkins are loaded with beta-carotine which is an important antioxidant and what gives them their vibrant color. There are evidenced based studies suggesting that diets rich in beta-carotine reduce the risk of certain cancers, heart disease and protects against the degenerative aspects of aging. The body converts beta-carotine into vitamin A which supports eye health and prevents macular degeneration. Lastly, pumpkins are an excellent source of fiber. Fiber slow the rate of glucose absorption in the blood and promotes regular bowel movements.
Is canned pumpkin as nutritious as fresh? Typically fresh foods have a higher nutrient content then their canned counterparts. In the case of pumpkin, however, they are both cram packed with vitamins A, C and E, potassium and iron. If you buy canned just make sure it is 100% pure pumpkin and not the pie mix which has added sugars.
There is no better comfort food then a steamy bowl of soup especially in the thick of Autumn. It really warms the heart and soul. This recipe is one of my favorites. I whipped up a batch last year for new nurses during their orientation. I really took a chance on this one seeing that none of them were whole food plant based eaters that I recall. It was either going to be a home run or I was going to be benched the rest of the afternoon. It turned out to be a home run! We even had leftovers the next day.
Not only is this soup comforting and delicious but it is loaded with antioxidants. And as my CDE dietician friend commented when I first put this recipe on Facebook, “Hail to antioxidants they rule the country!” Well said Maryellen. I couldn’t agree more.
So it’s 32 degrees today in Northeastern Ohio and I have this soup on my mind. As I’m preparing the ingredients it is snowing yellow and orange leaves outside my kitchen window. The wind is gusty. My tall purple Monkshoods are swaying in breeze. Yes, it’s November and they are still in bloom. The dark clouds are rolling in. It won’t be long before my entire kitchen will be filled with the aroma of this healthy and hearty soup. It’s things like this that make me so happy!
Creamy Potato Leek & Tarragon Soup
Ingredients
6 – 7 potatoes (peeled and cubed)
5 cups vegetable broth
1 can cannellini beans (rinsed)
2 cups leeks cut in small pieces
1 small onion chopped
2 garlic toes minced
3 tbsp. apple cider vinegar (more or less to your tasting)
2 tsp. ground tarragon
2 tsp. black pepper
2 bay leaves
Potatoes, vegetable broth, leek, onion, garlic, cannellini beans, tarragon, black pepper, bay leaves (not pictured) and apple cider vinegar
Directions
Cut the roots and the green parts of the leek off. The parts you want in your soup will be white or very pale green. Thoroughly rinse the leeks under water to remove the grit and sand. Cut the leeks lengthwise and then make crosswise cuts. I prefer to use kitchen sheers for the crosswise cuts. Then place them in a collander and rinse, rinse, rinse. Use your hands to agitate the leeks in order to dislodge the debris that tends to stick to them. Tip: Hold on to the dark green parts of the leek. They are great to add to other vegetables when making homemade vegetable broth.
Sautee the leeks, onions and garlic in a small amount of water
Add the vegetable broth, potatoes, cannalini beans, terragon, black pepper, bay leaves and apple cider vinegar. Bring to a boil then simmer on low stirring occasionally until potatoes are soft (approximately 20 minutes).
Place the mixture in a food processor, small batches at a time, and puree on high. Place back into the cooking pot and simmer on low for 10 more minutes. Classic potato leek soup is thick but, if you prefer thinner, adjust by adding more vegetable broth or water. Feel free to add more black pepper or apple cider vinegar according to your liking. Remove the bay leaves before serving.
Soup is on! Did you know potato leek soup is a classic French soup. They call it Soupe Vichyssoise. It is served warm in autumn and winter and cold in spring and summer.
