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Creamy Roasted Rutabaga Soup :: Gluten & Dairy Free

Author: Renee Kohley - Raising Generation Nourished

Ingredients

  • 2 small/medium onions coarsely sliced into strips
  • 3 cloves of garlic peeled and left whole
  • 1 rutabaga peeled and cut into 1-inch sticks
  • ½ large head of cauliflower coarsely chopped
  • 4 tbsp olive oil or melted butter I like to use a combination of both olive oil and butter for the flavor
  • 1 ½ tsp sea salt
  • 1– 1 ½ quarts bone broth depending on how thick you want the soup
  • ¼ cup coconut milk if you tolerate dairy, cream or milk works too
  • Sea salt and pepper to taste

Instructions

  • Pre-heat the oven to 425 degrees
  • Toss the onions, garlic, rutabaga, and cauliflower on a large sheet pan with the olive oil and sea salt. Roast at 425 degrees for 45 minutes, until the veggies are soft.
  • Blend the roasted veggies in a high speed blender with the bone broth and coconut milk until smooth. If you do not have a high speed blender, you can pour the veggies and broth into a large soup pot and blend with and immersion blender.
  • Season the soup with sea salt and pepper to taste. I like cracked black pepper to garnish, or a drizzle of olive oil.