Ceylon Rutabaga Soup – a delicious recipe with grated rutabaga, carrot, cream, broth, green onions, butter. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Heat the rutabaga and carrot over medium low until softened.
2
The rutabaga will take on some of the color of the carrot and will also brown slightly.
3
Add small amounts of broth as needed to maintain some moisture in the pan.
4
After the mixture has reduced add sugar, fenugreek and onion and heat until the onion is slightly caramelized.
5
Remove the pan from heat and let sit until it is cool enough to go into the food processor.
6
Add the mixture to the food processor and pulse to mix.
7
Add cream and puree.
8
While the mixture is pureeing, return the pan to the burner and add remaining broth and 1 Tsp Salt.
9
Bring to a simmer over med heat.
10
Once the mixture is well pureed, stir into the broth, add cinnamon and bring to a slight boil for 5 minutes.
11
Sprinkle with cinnamon and salt to taste.
200
kcal
Calories
16
g
Fat
12
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup grated rutabaga, ½ cup grated carrot, ½ cup cream, 4 cups broth (chicken or vegetable), and more.
Yes, Ceylon Rutabaga Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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