This soup is like a cozy sweater in a bowl.
Rutabaga brings a little earthiness, and apple adds just the right amount of sweetness.
It’s creamy, simple, and honestly underrated—but once you try it, you’ll make it all fall and winter long.
Why I Love This Recipe
I made this soup on a whim one afternoon with a rutabaga that had been sitting in my pantry way too long. The combo of sweet apple and hearty root veg turned out warm, silky, and deeply satisfying. It’s the kind of recipe that feels fancy without trying hard.
- Just a few ingredients, big flavor
- Creamy without cream
- Great for cold days and slow evenings
- Budget-friendly and naturally vegan
Servings & Time
Serves: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
What You’ll Need
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 3 cups rutabaga, peeled and diced
- 2 apples, peeled and diced (sweet varieties like Fuji or Gala)
- 4 cups vegetable broth
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Fresh parsley for garnish (optional)
- Extra olive oil and pepper for topping
Make Ahead Tips
- You can dice the rutabaga and apples the night before. Store in the fridge in airtight containers.
- The soup keeps well in the fridge for 4 days or freeze for up to 2 months.
- It tastes even better the next day.
How to Make It
Step 1: Sauté onion and garlic
Step 2: Add rutabaga and apples
Step 3: Pour in broth and season
Step 4: Simmer
Step 5: Blend until smooth
Step 6: Garnish and serve
Macros (Per Serving – Approximate)
- Calories: 185
- Protein: 2g
- Carbs: 28g
- Fat: 8g
- Fiber: 5g
Why This Recipe Works (Quick Science)
Rutabaga is starchy like a potato but with a slightly nutty flavor. Apples bring natural sweetness and acidity that helps brighten the dish. When simmered and blended, the texture turns smooth and creamy without needing dairy.
Common Mistakes
- Not peeling the rutabaga deep enough: The skin can be waxy and bitter.
- Using tart apples: Stick to sweet ones for balance.
- Over-blending: It can get gluey if blended too long—just go until smooth.
What to Serve With
- Crusty bread or warm pita
- A light green salad with lemon dressing
- Roasted chickpeas for crunch
FAQ
Can I use a regular blender instead of immersion?
Yes, just be careful with hot liquid. Blend in batches and vent the lid slightly.
Can I use a different root vegetable?
Sure—try turnip or parsnip if you don’t have rutabaga.
Does this freeze well?
Yes! Let it cool and freeze in airtight containers for up to 2 months.
Is it sweet?
It’s lightly sweet from the apple but still savory.
Final Thoughts
This rutabaga and apple soup is a total sleeper hit. It’s cozy, simple, and makes you feel like you’ve got your life together. Bookmark this one for your next chilly day—you’ll be glad you did.