I was one of those children that loved vegetables. Pretty much all vegetables. I remember my mom used to make a stew with rutabaga that I loved. They have a taste and texture similar to the sharp bite of a turnip.
Now that the Fall is here I have been looking at the seasonal crops trying to find new ideas to add to my menu. Last week I saw my first rutabaga and decided to try to see if I could fit it into a raw diet. While there are not a lot of raw recipes online, I found a cooked soup on The Kitchn that I thought could be rawified.
The result was a creamy, spicy soup that I will be eating this Fall and Winter. I ate it at room temperature but I am certain that a little warming would not spoil the texture or flavor. This experiment was a success!
Raw Creamy Rutabaga Chipotle Soup
- Prep Time40 min
- 1 celery stalk, diced
- 1/2 large rutabaga, peeled and spiralized or diced
- 1c filtered water
- 1 T vegetable boullion
- 1/2 c cashew cream or yogurt
- 1 chipotle pepper in adobo, or to taste
- 1/4 teaspoon paprika
- 1 teaspoon ground white pepper
- Salt to taste
Chop or spiralize rutabaga add 1/2 t of salt to coat and let sit for at least 30 minutes to soften. Spiralized vegetable will provide more surface for the salt to work its magic.
Put water, celery and rutabaga into blender and process until smooth. the broth and bring to a boil. Add the boullion, chipotle, paprika and the white pepper and blend again until smooth.
Stir in the cashew cream and taste. Add more salt, white pepper, chipotle, or paprika as needed.
Serve at room temperature or warmed gently in dehyrator.