Detoxing Smoky Rutabaga Soup

I've never worn the #1 foam finger for Team Soups, but since I gifted myself a dutch oven last month I'm all about them. They are warming, quick to throw together, basically fool proof, and work for breakfast, lunch and dinner...even post workout!  They are also a low risk way to test out new, intimidating veggies like rutabagas! 

Since soups require not a lot of time, not a lot of ingredients and not a lot of skill it's a great time to try out some new vegetables! Especially our root veggies, which most are in season now so you can get at great prices and find at almost any small town grocery store you go to! Having your recipes down and not being able to find 1 or 2 ingredients is the worse!!! Am I right?!!

Rutabagas when cooked have the consistency of a potato, but with more body toning fiber. They are high in Vitamin C which helps support the building of collagen for youthful skin.  Also, all those cancer benefits your hear about from broccoli...rutabagas are part of the same hood!   Being a part of the cruciferous family also means rutabagas do have a scent to them, stemming from the very compound that beautifies us, sulfur. Simply load up on those spices to curb it and you'll be alright! 

*On a side note, if you do bloat after eating this soup or it makes you gassy, it could be from an indigestible sugar found in cruciferous vegetables, raffinose. It may be a sign that you need to bring some good gut bacteria in your body from either a probiotic and/or fermented foods or simply introduce these types of foods to your body slowly. 

Smoky Rutabaga Soup

Ingredients:

4-5 Servings 

Rutabaga, 2 large (they are are huge now) and 1 medium, or go for 4 medium

Veggie broth, homemade or organic, 4 cups

Coconut milk, 1 can

Onion, sweet, 1 medium, roughly chopped

Celery, 4 stalks, roughly chopped

Garlic, 2 cloves, roughly chopped

Smoked paprika, start with 2 Tbsp 

Chili powder, start with 1/2 Tbsp 

Sea salt and pepper to taste

Cayenne (to make it spicy, opt)

Instructions:

1. Cut off the skin of the rutabaga with your knife. Be careful! Roughly chop into rutabaga into 1" cubes.

2. Throw everything in dutch oven or big pot. Bring to a boil, then simmer until rutabaga just becomes fork tender. (You want to preserve as much as the nutrients as possible-if you end up cooking longer no worries, rutabaga has resilience to it so it won't fall apart)

3.  Taste and add more spices if desired. 

4. Eat as is or puree in blender. Its up to you! I enjoyed non pureed the best. :)

Crunchy Toppings:(optional)

Pumpkin seeds (adds iron)

Hemp seeds (adds protein)

Pureed version.

 I love to see your food designs! If you give this a go please tag #sexystartsinthekitchen or comment below.

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