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Sweet Potato And Rutabaga Soup

serves 2

If Frumpy and Unlovable had a root vegetable baby, it’d be a rutabaga. Like most winter vegetables, they store very well after harvesting.

Read more about this recipe at VeganYumYum.



ingredients

Vegetables for roasting
1 spaghetti squash, halved and seeded (for garnish; you’ll have leftovers)
1 head garlic
2 cups rutabaga, peeled and diced
1 1/2 cups sweet potato, peeled and diced
Olive oil

Soup
1/2 onion, chopped
Roasted sweet potatoes, from above
Roasted rutabaga, from above
1/2 cup cashews
2 cups water, more if needed
1 bouillon cube
1 pinch nutmeg
1/2 teaspoon dried thyme
Roasted garlic, from above

Garnish
1/4 cup pepitas
1/4 cup roasted spaghetti squash, see above
2 teaspoon all-purpose flour
1 pinch salt
Oil

timer

prep: 25 minutes
total: 1 hour 30 minutes

tools

baking sheet
aluminum foil
blender
cast iron pan

instructions

1. Preheat oven to 400F. Rub squash with oil and place cut-side down on a roasting pan. Cut the top off the head of garlic and remove the papery skin, reserving the skin on the cloves themselves. Drizzle with oil and wrap in aluminum foil. Place on the same baking sheet. Coat the rutabaga and sweet potato in oil, and sprinkle with salt and pepper. Add these to the baking sheet.

2. Bake for 50-60 minutes until everything is golden, soft and well-roasted. Allow garlic to cool a bit before opening the foil package.

3. Squeeze the roasted garlic out of the head and reserve the paste. If you’re not using all of it, you can freeze it in an ice cube tray and add it to recipes as you wish.

4. Sauté onion until very soft and caramelized, about 10 minutes. Blend all of the above ingredients in a high-speed blender until smooth. If you’re worried your blender will not blend the nuts completely, you can sub soy or coconut milk for the water and skip the nuts, and/or strain the soup. It’ll taste a little different, but it’ll still be delicious. Add water as desired to get preferred thickness.

5. Heat a small amount of oil in a cast iron pan over medium heat. Add pepitas and cook until browned. Be careful, they may pop and fly around while cooking. Remove to a bowl to stop the cooking and set aside.

6. Scrape out the roasted spaghetti squash into bowl with a fork. Roll the strands in a paper towel or clean kitchen cloth and squeeze out as much moisture as you can. Replace squash in the bowl, add a pinch of salt and the flour and mix well.

7. Heat a cast-iron pan over very high heat with some oil. Spread out spaghetti squash in a thin, lacy layer and let brown on both sides until, until crisp. Drain on a paper towel and use for garnish.



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