Monday, January 28, 2013

Herb Roasted Sweet Potato and Rutabaga Soup

So I have started ordering from a organic wholesale club. You pay a share and they give you a huge box of organic produce. Some local, some not. Works great for me because I get really bored with just in season produce. The value and quality is amazing.

One interesting part is it gives you stuff you might not have bought on your own.

Like rutabaga.

Weird ugly thing. Never tried it before.

I was missing out! Its very good! Try it!

Anyway, this was a fast, easy, and very flavorful soup. Even my non sweet potato living husband liked it!

Herb Roasted Sweet Potato and Rutabaga Soup


1 large sweet potato. Peeled and cubed
1 rutabaga. Peeled and cubed
1 onion, peeled and quartered (don't cut the ends off. That way it stays together)
1 head of garlic
1 tbsp dried rosemary
1/2 tsp dried thyme
1 tsp salt
1 tsp pepper
2 cups chicken broth (or veggie)
green onions, for garnish

Preheat oven to 400
Cut the top off a head of garlic. Rub with some oil and wrap in tin foil.
Toss sweet potato and rutabaga in the oil, salt, pepper, and herbs.
Oil onions
Place roots and onion on a baking sheet. Keep it in a even layer. Place tin foil wrapped garlic on sheet too

Bake 30-45 minutes until fork tender. If its not browned by the time its cooked through, turn on the broiler for 2 minutes or so.

Let garlic cool 10 minutes. Unwrap and squeeze soft garlic out.

Place half the veggies, the garlic and the chicken stock in a bowl and blend with a stick blender (or use a blender or food processor)

Add in the veggie chunks and heat in a sauce pan.

Garnish with some green onion.

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