A velvety soup combining the earthy flavours of rutabaga and carrots with a hint of maple sweetness.
Prep
15 min
Cook
30 min
Total
45 min
Servings
4
Difficulty
Easy
Instructions
Prepare the vegetables
Peel and cube the rutabaga and carrots, chop the onion, and mince the garlic.
Pro tip: Use a sharp knife to make peeling and chopping easier.
Sauté the aromatics
In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until soft and fragrant, about 5 minutes.
Pro tip: Avoid browning the garlic to prevent bitterness.
Add the vegetables
Stir in the rutabaga and carrots, cooking for another 5 minutes to enhance their flavours.
Pro tip: Stir frequently to prevent sticking.
Simmer the soup
Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender.
Pro tip: Check the tenderness with a fork.
Blend the soup
Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
Pro tip: Be cautious of hot splashes when blending.
Finish with maple and cream
Stir in the maple syrup, salt, pepper, and heavy cream. Heat gently until warmed through. Adjust seasoning if necessary.
Pro tip: Add more cream for a richer texture.
Tips & Tricks
- Use fresh, firm rutabaga and carrots for the best flavour.
- Adjust the maple syrup to taste for a sweeter or more savoury soup.
- A stick blender can make pureeing easier and smoother.
- Garnish with fresh herbs for added colour and aroma.
Frequently Asked Questions
What is potage aux navets et carottes?
It's a creamy soup made primarily with rutabagas and carrots, often flavoured with herbs and spices for added depth.
What recipes can I make with rutabaga?
Rutabaga can be used in soups, stews, roasted vegetable medleys, and purees. It's a versatile root vegetable.
How do I make a potage navet?
To make a potage navet, combine peeled and cubed rutabaga with aromatics, broth, and seasonings, then simmer until tender before pureeing.
What is the best way to cook rutabaga and carrots for soup?
The best way is to peel, cube, and sauté them with onions and garlic before adding broth and simmering until tender.
How long should I simmer the soup?
Simmer the soup for about 20 minutes, or until the rutabaga and carrots are tender enough to puree smoothly.
Serving Suggestions
Nutrition per serving
250
Calories
3g
Protein
10g
Fat
40g
Carbs
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