soup - Chicago Jogger

October 13, 2016

Roasted Cauliflower & Rutabega Soup

This fall-inspired vegetarian recipe for Roasted Cauliflower & Rutabega Soup is healthy, easy to make, and perfect for chilly nights. Leave out the cheese to make this recipe compliant with Whole30.

Three years ago, during the first few months of this blog, I posted a soup recipe using cauliflower and rutabega. I remember it being really delicious so over the weekend, I dug through the archives to dust it off. I think version 2 turned out even better!

This soup is full of delicious, good for you ingredients, with cauliflower and rutabega as the stars. It also includes carrots, celery, and herbal flavors from rosemary and thyme.

Rutabega doesn’t get enough love as a fall vegetable, in my opinion. Rutabega is a cross between a turnip and a cabbage, and has a similar texture to potatoes. Roasting it really brings out a nice flavor, making it perfect for this soup. For more ideas on how to use rutabega, check out this article from the kitchn: Why You Should Give Rutabega a Chance.

The most important step of this soup is to roast your cauliflower florets and cubed rutabega before adding to your dutch oven or soup pot. Roasting these vegetables first adds a lot of flavor to this soup.

I also stirred in 3/4 cup of white cheddar cheese at the end, and as a topping. This soup created leftovers for several nights this week, and we paired it with grilled cheese sandwiches too. Go crazy with your toppings 🙂

Roasted Cauliflower & Rutabega Soup

A hearty, vegetarian soup recipe.

Servings 6

Ingredients

1 head cauliflower
1 rutabega
1 yellow onion {chopped}
1 shallot {minced}
2 cloves garlic {minced}
3 carrots
4 celery stalks
4 cups vegetable broth
3 tbsp olive oil
2 tsp thyme
2 tsp rosemary
1/2 tsp salt
1/2 tsp black pepper

Optional

3/4 cup shredded white cheddar cheese

Instructions

Preheat the oven to 375 degrees.
Chop the cauliflower florets and peel and chop the rutabega.
Toss cauliflower and rutabega with 1 Tablespoon olive oil oil and season with black pepper and salt. Bake for 25 minutes. {Note: I needed to use two pans due to the volume of vegetables that needed roasting}.
While the vegetables are roasting, chop the onion, shallot, garlic, celery, and carrots.
Heat 1 Tablespoon olive oil in a dutch oven or large soup pot over low heat. Saute the onion, shallot, and garlic for ~3 minutes.
Add chopped celery and carrots and saute for an additional ~10 minutes.
Add the broth. When the vegetables are done roasting, carefully pour them into the dutch oven and bring the soup to a boil.
Turn down the heat and simmer for 30 minutes, covered.
Let the soup cool for 5 minutes before blending with an immersion blender {make sure the vegetables are soft enough - if not, continue simmering for an extra 10 minutes}.
Optional: After the soup is pureed, stir in the grated cheese until smooth.