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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
  • Suitable for Diet

Ingredients

  • 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

Instructions

1

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.

2

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.

 
3

Stir in the cashew cream and taste. Add more salt, white pepper, chipotle, or paprika as needed.

 
4

Serve at room temperature or warmed gently in dehyrator.

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