Rutabaga Soup is a simple and hearty recipe that is loaded with chunks of sausage and mixed vegetables.

This dairy free version is made with almond milk and soy creamer since I have to limit my dairy intake.

A bowl full of comfort food to warm you on a fall or winter day!

This delicious soup recipes yields about 10 servings.

Enjoy every bite of this Rutabaga Soup.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making this hearty Rutabaga Soup I placed a turnip in the microwave in a glass cake pan lined with paper towel.  It was a large rutabaga so I cooked it on high power for 13 minutes.

Then I flipped it over on its other end and cooked on high power for another 13 minutes.  

While the rutabaga was cooking I prepared the sausages you see below.  You could use any type of gluten free breakfast sausage.

I sliced the sausages up thinly.

Once the rutabaga had cooked, I let it stand for about 10 minutes before cutting off one end.

Then I used forks to peel off the skin.

Once peeled I placed the rutabaga in a large sauce pan and used a potato masher to break it up.

Next I added some maple syrup, apple sauce, chicken stock, soy creamer, almond milk plus a bit of salt and pepper.

I turned the burner to med heat.

I used an immersion blender to fully combine the ingredients.

After using the blender you can decide whether you need to add more chicken stock to get the consistency you like.  Rutabagas vary in size so I reserve some to add after blending if needed.

Next I dumped in the cut up sausages and some frozen mixed vegetables.

After everything was added I allowed the soup to cook for about 20 minutes over medium heat to make sure the vegetables were heated through.

Then I turned it down and let it simmer for about 10 minutes before serving.

This hearty soup is a flavourful recipe that will satisfy any appetite.

It is a great recipe to get some rutabaga into your diet.

Rutabaga Soup is a healthy and delicious option, that can easily be altered to suit your tastes with your favourite seasonings or even by adding some bacon crumble. 

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Soups You Will Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Rutabaga Soup:

• 1 rutabaga
• 6 cups chicken broth (divided)
• 1 tsp salt
• 1/2 tsp pepper
• 1 1/2 cups soy creamer
• 1 cup almond milk
• 4 oz apple sauce
• 1/4 cup maple syrup (I used pure)
• 12 fully cooked gluten free breakfast sausages
• 2 cups frozen mixed vegetables

How to Make Rutabaga Soup:

1. Place paper towel in bottom of microwaveable dish and set rutabaga on top.
2. Cook on high between 10 – 13 minutes on high power(mine was big so I did 13). Flip and cook again for the same amount of time.
3. Remove rutabaga and let sit for about 10 minutes.
4. Cut up the gluten free breakfast sausages.
5. Prepare the chicken broth and add the salt and pepper to the broth.
6. Cut one end off the rutabaga and use a fork to peel of the skin.
7. Mash rutabaga in a large sauce pan.
8. Pour about 4 cups of the broth into the sauce pan with the maple syrup, apple sauce, soy creamer and almond milk.
9. Use an immersion blender to cream the ingredients together.  Now depending on how big your rutabaga was you can choose whether or not to add the remaining chicken broth.  I chose to add it to mine to get the consistency I desired.
10. Add the cut up cut up sausage along with the frozen mixed vegetables.  Stir to combine.
11. Let cook over medium heat for about 20 minutes, or until bubbling.  
12. Turn it down to let it simmer for 10 minutes longer.
13. Once it is heated through serve.
14. Enjoy!

FAQS:

What should I serve with rutabaga soup?

Rutabaga soup is a hearty and flavorful dish that can be complemented with a variety of sides and accompaniments. Here are some ideas for what to serve with rutabaga soup:

1. Gluten Free Crusty Bread: A slice of crusty bread, such as baguette, sourdough, or a hearty whole-grain bread, is a classic and delicious choice. You can serve it with butter or olive oil for dipping.
2. Salad: A fresh and crisp green salad with a simple vinaigrette can provide a nice contrast to the richness of the soup. You can use mixed greens, arugula, or spinach and add ingredients like cherry tomatoes, cucumber, and radishes.
3. Gluten Free Grilled Cheese Sandwich: A grilled cheese sandwich pairs wonderfully with rutabaga soup. The combination of gooey cheese and crusty bread is a comforting and classic choice.
4. Roasted Vegetables: Roasted or grilled vegetables, such as asparagus, carrots, or Brussels sprouts, can add a variety of textures and flavors to your meal.
5. Gluten Free Herbed Croutons: Homemade croutons with herbs and garlic can add a delightful crunch and extra flavor to your soup.
6. Cheese and Gluten Free Crackers: A cheese and cracker platter with a selection of cheeses, some nuts, and dried fruits can make for a great appetizer or side dish.
7. Yogurt or Sour Cream: A dollop of yogurt or sour cream on top of the soup can add a creamy and tangy element that complements the earthy flavors of rutabaga.
8. Fresh Herbs: Sprinkle some fresh chopped herbs like parsley, chives, or dill on top of the soup for a burst of freshness.
9. Fruit: A simple fruit salad or a side of sliced fresh fruit can provide a refreshing and sweet contrast to the savory soup.

Ultimately, the choice of side dish will depend on your personal preferences and dietary restrictions. Feel free to mix and match these suggestions to create a well-rounded and satisfying meal alongside your rutabaga soup.

What substitutions can I make in rutabaga soup?

Rutabaga soup is a hearty and flavorful dish that can be customized to suit your preferences or dietary restrictions. Here are some substitutions and variations you can consider when making rutabaga soup:

1. Rutabaga: If you don’t have rutabagas or prefer a milder flavor, you can substitute them with potatoes, sweet potatoes, turnips, or parsnips. Each of these vegetables will offer a different flavor profile to your soup.
2. Onions: You can add onions, leeks or shallots for a slightly different flavor.
3. Broth: You can use vegetable or beef broth for a different flavor. 
4. Cream: In place of the soy creamer and almond milk you could use regular cream and milk.
5. Seasonings: Experiment with different herbs and spices to suit your taste. Thyme, rosemary, or bay leaves work well with rutabaga soup. You can also add spices like nutmeg, cumin, or curry powder for a unique flavor.
6. Garnishes: Customize your rutabaga soup with various garnishes, such as gluten free croutons, chives, parsley, grated cheese, or a dollop of sour cream or Greek yogurt.
7. Sweetness: Instead of maple syrup you can add a small amount of honey or brown sugar.
8. Spiciness: If you like a bit of heat, consider adding red pepper flakes or a pinch of cayenne pepper.

Remember that these substitutions and variations can alter the flavor and character of your rutabaga soup, so adjust them to your personal taste. Be sure to taste as you go and make small changes to ensure you achieve the desired balance of flavors.

How do I store rutabaga soup?

Storing rutabaga soup is relatively simple, and it can be kept in the refrigerator or the freezer, depending on how long you plan to store it.

Refrigeration (Short-Term Storage): If you plan to consume the rutabaga soup within a few days, refrigeration is your best option. Here’s how to do it:

1. Allow the soup to cool to room temperature. Hot foods can raise the temperature inside your refrigerator, which is not safe.
2. Once it has cooled, transfer the soup to an airtight container. Glass or plastic containers with a lid work well. You can also use resealable plastic bags.
3. Label the container with the date so you can keep track of how long it has been in the fridge.
4. Store the soup in the refrigerator at or below 40°F (4°C). It’s important to keep the soup cold to prevent bacterial growth.

Freezing (Long-Term Storage): If you want to store rutabaga soup for an extended period, freezing is the better choice. Here’s how to do it:

1. Allow the soup to cool to room temperature as you would for refrigeration.
2. Once it has cooled, transfer the soup to airtight, freezer-safe containers. Make sure to leave some space at the top of the container as the soup will expand when frozen. Alternatively, you can use heavy-duty freezer bags.
3. Remove any excess air from the containers or bags to prevent freezer burn. You can do this by gently pressing the bag or using a vacuum sealer if available.
4. Label the containers or bags with the date and contents for easy identification.
5. Place the containers or bags in the freezer. The soup can be stored for up to 2-3 months in the freezer, but for the best quality, consume it within 1-2 months.

When you’re ready to use the soup:

• For refrigerated soup, reheat it on the stovetop or in the microwave until it’s heated through. You may need to add a little water or broth to adjust the consistency if it thickens during storage.
• For frozen soup, thaw it in the refrigerator overnight. Once it’s thawed, reheat it on the stovetop or in the microwave, again ensuring it’s heated through.

Always use safe food handling practices, and if you ever doubt the quality or safety of your stored soup, it’s best to discard it to prevent any health risks.