Rutabaga and Leek Soup
This soup is rich in aromatic garlic, onion and leek. This is similar to a potato and leek soup but by using rutabaga you are lowering the glycemic index and carb load exponentially. They are are hard root vegetable and the skins have a wonderful purple color with a light orange flesh. Rich in vitamin C and B6 this beautiful root is a great trade out (source).
1 Tblsp Olive Oil
1 Tblsp minced garlic
1 whole onion
1 lb of Rutabaga, peeled and chopped
4 Cups Broth, I used Chicken Broth
Salt and Pepper to preference
1/4 Cup half and half or whole milk (*optional)
Toppings: Ham or Pancetta and green onions taste great.
Heat olive oil in a pan and then add the minced garlic. Sauté for about 1 minute then add in onion and leeks. Sauté until soft. Add Rutabaga and saute for 5 minutes. Add broth and salt and pepper. Simmer for about 45 minutes until rutabaga are soft. Take the soup and blend it in either a food processor or blender until creamy and then return to your pot. The half and half or milk is optional but stir this in at this time if you choose. Serve warm and add toppings.