Rutabaga And Carrot Soup With Onion Fritters Recipe

Name: Rutabaga And Carrot Soup With Onion Fritters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp vegetable or olive oil, plus extra to shallow-fry; 1 None Spanish onion, finely chopped; 2 cloves garlic, minced; 2 tsp ground cumin; 1 1/4 lb sweet potatoes, peeled, coarsely chopped; 1 None rutabaga, peeled, coarsely chopped; 2 None carrots, peeled, coarsely chopped; 3 None vegetable bouillon cubes, crushed; 2 None red onions, halved, thinly sliced; 2 oz sunflower and pumpkin seed mix; 1 cup chickpea flour; 2 None eggs, lightly whisked; 2 tsp sesame seeds, toasted

Servings: persons

1 tbsp vegetable or olive oil, plus extra to shallow-fry
1 None Spanish onion, finely chopped
2 cloves garlic, minced
2 tsp ground cumin
1 1/4 lb sweet potatoes, peeled, coarsely chopped
1 None rutabaga, peeled, coarsely chopped
2 None carrots, peeled, coarsely chopped
3 None vegetable bouillon cubes, crushed
2 None red onions, halved, thinly sliced
2 oz sunflower and pumpkin seed mix
1 cup chickpea flour
2 None eggs, lightly whisked
2 tsp sesame seeds, toasted

1
Heat oil in a large Dutch oven over medium heat. Cook onion for 1 min, or until soft. Add garlic and 1 tsp cumin. Cook for 30 seconds, or until fragrant. Add sweet potatoes, rutabaga, carrot, crumbled bouillon cubes and 6 cups water. Bring to a boil then reduce heat to low, cover and simmer for 20 mins, or until tender. Let cool slightly then puree until smooth. Reheat until very hot.
2
Meanwhile, to make the fritters, combine red onions and seed mix. Sift chickpea flour and remaining cumin over top and toss to combine. Add eggs and stir until just combined. Season. Divide into 12 equal portions.
3
In a large deep frying pan, heat extra oil over medium heat. Working in batches, shallow-fry fritters for 2 mins per side, or until golden brown. Drain on paper towels. Season.
4
Ladle soup into serving bowls. Sprinkle with sesame seeds and serve with fritters.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tbsp vegetable or olive oil, plus extra to shallow-fry, 1 None Spanish onion, finely chopped, 2 cloves garlic, minced, 2 tsp ground cumin, and more.

Yes, Rutabaga And Carrot Soup With Onion Fritters 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.

That's it — enjoy your meal!

Rutabaga And Carrot Soup With Onion Fritters

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions