Roasted Rutabaga and Parsnip Soup with Kale and Coconut Bacon
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rutabaga parsnip kale soup 1

This soup (which is also featured today on Food52 as part of my Vegan Lunch series) is an embodiment of everything I love about fall (from a culinary standpoint, that is–I also love cold weather, the leaves changing, and the crisp, energizing air!). It’s warming, grounding, and it features root vegetables that have been roasted to perfection. Although there are lots of different ways that you can create a root veggie soup–you can steam the vegetables, saute and simmer them, or roast them–I tend to like the roasting option, because I can roast two giant, heaping trays of vegetables at once, turning half into soup and saving the other half to eat.

The other thing I like about roasting the veggies is that it creates so much flavor. After that, they don’t really need much seasoning, and I simply blend them up with vegetable broth. Sometimes I add a little cashew cream to the mix, and sometimes I add herbs (like rosemary or thyme). But I find that blending up sweet, salty roasted veggies with broth is really all it takes for a flavorful and thoroughly delicious soup.

rutabaga kale soup 4

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Roasted Rutabaga and Parsnip Soup with Kale and Coconut Bacon

Author - Gena Hamshaw

Ingredients

  • 2 cups rutabaga peeled and chopped into 3/4" pieces
  • 2 cups parsnip peeled and chopped into 3/4" pieces
  • 2-3 tablespoons olive or melted coconut oil
  • Sea salt and pepper to taste
  • 3 1/2 - 4 cups vegetable broth
  • 2 heaping cups chopped raw kale
  • 1/4 cup coconut bacon more as needed

Instructions

  • 1. Preheat your oven to 450 degrees Farenheit.
  • 2. Toss the vegetables in enough oil (2-3 tablespoons) to coat them well. Spread them onto two small or one large roasting tray, lined with foil or parchment.
  • 3. Roast the vegetables for 25-30 minutes, or until golden brown and sweet.
  • 4. Transfer the vegetables to a high speed blender. Add the vegetable broth (start with 3 1/2 cups and add more as needed -- I prefer a thick texture). Being careful (hot liquid expands and tends to spatter everywhere), blend the vegetables and broth up till totally smooth.
  • If you prefer, you can steam the vegetables, rather than roasting them.
  • 5. Transfer the soup to a medium sized pot and heat over a low flame. Add the kale and cook until it's soft and wilted. Serve the soup, topping each bowl with coconut bacon as desired.
  • Makes 2-4 servings

Carrots, sweet potato, and celeriac will all be wonderful here, too. To make the soup richer, you can add a quarter cup of soaked cashews. To make it cheesy, you can go ahead and add nooch. (I’m doing that next time, obvi.)

rutabaga kale soup vertical

I should add that the leftovers get better and better.

I hope you enjoy this recipe. And to the folks who have already emailed me expressing interest in nutrition counseling, a big thank you! I’m so delighted and eager to get started (for those of you that missed it, an initial call for nutrition clients in this post).

xo

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Categories: Gluten Free, Soups

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    15 Comments
  1. I did it..!! Since going on my 21 day fast, I have scoured the w.w.w looking for tasty alternatives to the usual(which is restricted for now) This was surely a simple and yummy treat!! I was so grateful for the addition of the Kale. And coconut bacon..what…the…heck??!! That stuff IS addictive. I just don’t get how/why it’s so delicious…and dare I say it had a little “baked” cheesy taste to it. A excellent topper! Delivery as promised….Bravo and thank you!!

  2. This looks like such a lovely soup, Gena. I always overlook parsnips and rutabaga in the midst of the pumpkin craze – the orange is really eye catching. Plus, roasting make most every vegetable infinitely more tasty. I’ve been meaning to make coconut bacon, too. I know what’s for lunch tomorrow!

  3. I haven’t had swede (what we call rutabaga!) OR parsnips yet this autumn! I know I’m going to love this soup. Definitely needs to be made soon. Thanks for sharing Gena 🙂

  4. Yum…this is my kind of super simple, hearty roasted veg. soup! I adore parsnips in soup – or really, roasted and served any ol’ way – though, I rarely if ever use rutabaga. I haven’t turned the corner into lunch-in-a-bowl territory yet – but once I do, it’s no turning back til’ the spring blossoms appear! This guy is sure to receive high priority on my must-make-soup roster (sure to be made w/ extra kale and nooch and maybe some dried porcini ‘shrooms too. The denser the soup the better- for this gal!)

  5. this looks like an amazing soup – I am a soup fiend and love anything with facon in it – but I particularly like the way you add the kale after blending – keeps the colour bright and fresh rather than murky

  6. Roasted parsnips are indeed tasty! I love the juxtaposition of flavors and textures you have going on here in this soup. I can’t wait to try it and add in some cooked lentils for extra nutrition and bulk. Thanks, Gena!

  7. So pretty, Gena. I’ve never ever cooked a rutabaga, let alone eaten one–proof that there’s always something new to try in the plant world. It’s finally getting cold here (is somewhere in the 50’s cold?) & I’m so in the mood for soups now. I love soups anyway (because it’s so easy to feed a big family with a pot of soup & it’s often very inexpensive).

    I’m excited for you to do your nutrition counseling–it’s your calling! ox