Ah turnips and rutabaga- words that strike fear in many a heart when they turn up on the dinner table. I’ve never understood it myself. I’ve loved both since I was a child, eating both my brother’s shares of rutabaga mash when Mum served it, a first in the Ogden family house! Turnip and rutabaga are kissing cousins in the turnip family, which is a branch of the amazingly nutritious and cancer protective cruciferous family of veggies. This gorgeous orange turnip and sweet potato soup blends the peppery goodness of turnip and rutabaga with the sweet rich taste of sweet potatoes. Don’t be scared to eat your rutabaga, make this turnip sweet potato soup and give these much-maligned veggies a chance. You won’t regret it.
- Heat olive oil in a large heavy-bottomed pot over medium-low heat. Add onions, garlic and sage and cook until the onions begin to turn translucent, about 5-8 minutes.
- Add the turnips, rutabaga, sweet potato, salt and pepper. Sweat the vegetables for 10 minutes, stirring occasionally.
- Add the water or stock and bring to a boil. Reduce heat, cover and simmer for 45 minutes or until all the vegetables are tender.
- Puree until smooth, then return to the pot and stir in freshly grated nutmeg. Heat through, taste for seasoning and serve.
- 2 tablespoons olive oil
- 1½ cups chopped onion
- 2 garlic cloves, minced
- 3 leaves of fresh sage, roughly chopped
- ½-pound white turnips (about 2 small), peeled and cut into ½-inch dice
- ¾-pound rutabaga (about 1 medium), peeled and cut into ½-inch dice
- 2-pounds sweet potato (about 6 medium), peeled and cut into ½-inch dice
- Salt and pepper, to taste
- 3 cups water or stock
- 1 teaspoon freshly grated nutmeg, or to taste
Ann's Tips and Tricks
If you can’t find sweet white turnips, you can make this soup with just rutabaga and sweet potato. The ratio should be approximately 1 measure of rutabaga to 2 of sweet potato.
Also, if you cant find fresh sage, don’t substitute dried. Use 1 teaspoon of dried rosemary instead.