I’m sure you’ve noticed by now that I’m really big on soup! Not going to lie, I do love soup. Nothing makes a cold winter day better quite like a creamy, hot, flavorful soup. But I promise I do make and will share more than soup on here haha! However, this particular soup is just so tasty and in light of the current cold winter weather here in Canada, I couldn’t help but share it with you.
I like a good challenge and one of my favorite things to do is look around the kitchen to see what I have, pull out some ingredients, and come up with something new! I’ve been staying with my mom the past little while as she recently had major surgery on her spine to correct lumbar scoliosis and vertebral disc degeneration. Fortunately her recovery is going well, but to help facilitate her healing I’ve been trying to cook nutritious, wholesome meals.
While poking around her place I came across a rutabaga she’d recently picked up but hadn’t had the time to cook before going into surgery. I dug around a little more and found some ingredients I figured might make a decent soup. I’m used to cooking with squash and pumpkin, but haven’t had a ton of experience with rutabaga so this was going to be a fun experiment! My dear mama, bless her soul, always tries all of my kitchen creations – good and bad. Though fortunately most of them are usually good, I think she may have been a tad skeptical on this one though haha.
I put on one of my trusty aprons – this one is green and reads “great dam cook” with a picture of a cooking beaver on it (how witty, I know hehe) that I got years ago while on a family vacation in Alberta, Canada – and got to work. I guess I’ve done this (ie. make soup) a time or two because everything came together perfectly! In fact, my mom LOVED the soup and thought it was delicious! And I have to agree… it absolutely is 🙂
Want the scoop on what I did? Silly question, of course you do! Here it is:
- 1 rutabaga, peeled and cubed
- 1 onion, diced
- 4 pears, peeled and diced
- 5 -6 carrots, peeled and diced
- 2″ ginger, finely diced
- 2 – 3 cloves garlic, finely diced
- 1 L low sodium vegetable broth
- 14 ounces coconut milk
- 1 Tbsp cinnamon
- 1 tsp nutmeg
- salt and pepper to taste
- 2 – 4 Tbsp raw honey or real maple syrup
- 2 Tbsp coconut or olive oil
- In a large soup pot heat oil over medium high heat. Add in onions. Saute about 5 to 8 minutes, until they begin to soften and become translucent. Add in the garlic and ginger. Saute about 3 to 5 minutes more.
- Add rutabaga, carrots, and pears to pot along with cinnamon and nutmeg. Stir to combine. Add in vegetable broth stirring to combine. Bring to a boil, then reduce heat and simmer for about 30 – 40 minutes.
- Remove from heat and puree with immersion blender (note: a hand mixer might do the job too if an immersion blender is not available).
- Slowly pour in coconut milk, then raw honey or maple syrup, stirring to combine. Season with salt and pepper. Then add more cinnamon and nutmeg to taste, if necessary.
- Serve hot with a garnish of walnuts or pecans.
- Close your eyes, inhale slowly, smile, then enjoy 🙂
This soup has a creamy texture and the pear adds a hint of sweetness which complements the earthy flavor of the rutabaga and carrots. I hope you’ll enjoy it as much as we did!
Until next time wishing you health, happiness, and love!