Ingredients
Units
Scale
- 4 cups rutabaga, peeled and diced
- 4 Tbsp olive oil, divided use
- 1 1/2 cups onion, chopped
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 3 garlic cloves, minced
- 1/4 tsp ground nutmeg
- 1 cup white wine
- 6 cups vegetable broth
- 3/4 cup coconut milk
- Chopped parsley for garnish
Instructions
- Preheat the oven to 400F/204C. Lightly grease a rimmed baking sheet with 2 tablespoons of olive oil. Dump the rutabaga cubes onto the sheet and using your hands toss the rutabaga with the olive oil to coat the pieces. Bake for 35 to 40 minutes, stirring once to turn the pieces over.
- Heat 2 tablespoons of olive oil over medium heat in a large pot. Add the onion, celery, and carrots. Saute for 5 to 7 minutes. Add the garlic and nutmeg and cook for another minute.
- Pour in the white wine and scrape up any brown bits, also called fond, stuck to the bottom of the pan. Add the vegetable broth and bring to a simmer.
- Tip the roasted rutabaga into the soup pot and allow the soup to simmer for 20-ish minutes or until the rutabaga is tender all the way through.
- Pour the soup into a blender that can handle hot liquid and blitz until smooth. I prefer to use an immersion stick blender, which is much easier.
- Stir in the coconut milk. Set aside some coconut milk to drizzle on just before serving. Garnish with chopped parsley.