Potato Leek Soup…with Rutabagas!

I am always on the lookout for new vegetables and creative ways to cook them. The rutabaga is a vegetable that was common in Europe since the 1400’s (I guess it’s not so new)! It looks like a giant turnip that is purple and golden in color. This humble vegetable provides a richness and golden orange color to the soup.

Servings: 4 - 6 | Prep Time: 15 min | Cook Time: 40 min

INGREDIENTS

2 tablespoons olive oil
3 leeks, thinly sliced
1 medium onion, chopped
3 carrots, cut into chunks
2 cloves garlic, sliced
1/2 tablespoon salt to taste
freshly ground black pepper to taste
1/2 teaspoon paprika
1 large rutabaga, peeled and cubed (about 4 cups)
3 yellow potatoes, peeled and cubed
4 cups vegetable or chicken broth

DIRECTIONS

AHeat the olive oil in a stockpot over medium heat. Add the leeks, onions, carrots, garlic, salt, pepper and paprika and sauté for 6-8 minutes until the vegetables soften.
Add the rutabagas, potatoes and broth. If necessary, add more broth or water to cover the potatoes and rutabagas. Cook for approximately 30 minutes.
Reserve some of the rutabagas to use as a garnish. Puree the soup using an immersion blender. Alternatively, the vegetables could be pureed, in batches, using a blender.
To serve: add some of the reserved rutabagas to each bowl and sprinkle with paprika.