I don’t know about you but rutabaga is something I really don’t know how to cook many ways that taste that great…it’s a new root to me so I’ve got to experiment a bit. Tonight I did just that and made a soup with rutabaga…it was actually really good! I borrowed the idea that carrots and rutabaga taste pretty good together from a past recipe find I’ve posted on this blog. I’ll be keeping this recipe handy for next time I see rutabaga on sale at the store.

Rutabaga are VERY hard, and and so they are very hard to cut – I’ve found that you have to begin by peeling the rutabaga – I use a potato peeler which works great, and then you can cut an end off to make it flat and rotate it as you cut portions off – don’t try cut it in half or you’re likely to get your knife stuck and believe me it can be hard to remove! Also, don’t be surprised if these stink like cabbage or radishes when you cook them, they smell very “earthy” until mixed with other ingredients.

Note: This soup does not have a root flavor – it’s very good.

Rutabaga and Carrot Soup

  • 1 medium rutabaga (about size of grapefruit) – peel and cube
  • 3 large carrots, peeled and chopped or sliced
  • 1/2 onion (I like red onion), coarsely chopped
  • 1 large clove garlic, minced (or about 1/2 tsp garlic seasoning such as Garlic Plus)
  • 3-4 cups beef or chicken stock (I used beef)
  • 1/2 cup shredded or grated peppered gouda cheese
  • 1 cup milk or cream
  • thyme and salt to taste
  • 2-3 shakes Maggi seasoning to taste (per bowl when served)


  1. boil the carrots and rutabaga until tender
  2. while veggies boil, saute onion and garlic in PAM
  3. drain boiled veggies and return to pot, adding sauted veggies
  4. add stock and milk and stir
  5. add shredded cheese
  6. use immersion blender until becomes a smooth consistency (or put all veggies, stock and milk into regular blender to pulse until smooth then add to pot to heat)
  7. add thyme and salt to taste (I didn’t add much salt, just a little and about 1/2 tsp thyme)
  8. cook on low to medium heat, stirring often, for about 30 minutes
  9. serve warm with a few splashes of Maggi and with bread (I like butter cheese and garlic plus sprinkled on crusty bread and toasted in the oven)

recipe by: r2bcluvs2cook