Root Veg Soup

I know for the majority of you it’s still winter so not wanting to rub your noses in it too much because I’m in LA, I figured I’d give you one of my favorite soups I grew up eating. We all know about carrots and parsnips but, as I’ve found out turnips (rutabagas) are not well known State side. I love turnips, always have so when I made them for the first time in work there was a mixed reaction.

I think they’ve gotten used to them by now. They better have–I make them often enough!

For me a turnip was the yellow variety which is technically known as a Rutabaga. It’s also commonly known as a swede in the UK, Ireland, New Zealand and Australia. I’ve had both varieties but I do prefer the taste of the yellow, probably ’cause it’s what I have always known.

This is a great soup chock full of fresh veggies and to top it off I threw in some bulgar wheat just to make a meal of it.

RECIPE:

Serves 4

1 rutabaga (yellow turnip)

3 medium carrots

1 parsnip

1 leek

1 tbsp. olive oil

6 oz Bulgar wheat

8 cups chicken or veg broth

2 bay leaves

S&P to taste

fresh dill, chopped for garnish

DIRECTIONS:

Begin by adding 1 tbsp olive oil to preheated soup pot and saute leek on medium low heat with lid on for 5-6 minutes, stirring occasionally. Once soft, add rutabaga, carrots and parsnip and saute for another 5-6 mins. Stir. Add in rest of ingredients. Bring to a boil and once boiling, reduce to a simmer for 20 mins, partially covered. After 20 mins, add in Bulgar wheat, stir and continue to simmer partially covered for an additional 20 mins or until veg is cooked through.

NOTE: Soup may require additional broth after cooking the Bulgar wheat so be sure to keep an eye on it. Add in additional if needed, to attain soup consistency desired.

Taste and season with S&P and add fresh chopped dill.