Gluten-Free Rutabaga Soup

Ingredients

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• 6 cups gluten-free chicken or vegetable stock Shop
• 1 pound rutabaga, peeled and diced into 1-inch cubes
• 1 cup diced yellow onion
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening) Shop
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste

Instructions

1. 1 Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced yellow onion, carrots, and celery, and sauté until they begin to soften and become fragrant, about 5-7 minutes. Stir in the minced garlic and cook for another minute until aromatic, being careful not to burn it.
2. 2 Add the diced rutabaga to the pot and stir to coat with the softened vegetables and oil. Cook for an additional 3-4 minutes, allowing the rutabaga to begin to soften slightly and develop a subtle sweetness.
3. 3 Pour in the gluten-free chicken or vegetable stock, ensuring all the vegetables are submerged. Increase the heat to high and bring the soup to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30-35 minutes, or until the rutabaga and other vegetables are fork-tender and easily pierced.
4. 4 While the soup simmers, prepare the cornstarch slurry by whisking together the cornstarch and cold water in a small bowl until smooth and no lumps remain. Once the vegetables are tender, slowly whisk this slurry into the simmering soup. Continue to simmer for another 5 minutes, stirring occasionally, until the soup has thickened to your desired consistency.
5. 5 Season the rutabaga soup generously with salt and black pepper to taste. Taste and adjust seasonings as needed. Serve hot, garnished as desired.

Nutrition (per serving)

Tips & Notes

• Peel rutabaga with a sharp knife rather than a vegetable peeler. The skin is thick and often waxed.
• Rutabaga purées to a velvety texture. Blend the soup and you may not need the cornstarch slurry at all.
• A pinch of nutmeg or a pat of butter rounds out rutabaga's slightly peppery flavor.

Common questions