(A chunky mélange of rutabaga, carrots, potatoes, and parsnips with a hint of cheese) This hearty soup makes use of a couple of underused winter vegetables—parsnips and rutabaga—to great results. Make sure you have a good, sharp knife for cutting the rutabaga.
Recipe information
Yield
6 to 8 servings
Ingredients
Preparation
Step 1
Heat the oil in a soup pot. Add the onion and sauté over medium heat until golden.
Step 2
Add the rutabaga, carrots, potatoes, parsnips, celery, oats, wine, seasoning, bouillon cubes, and just enough water to barely cover the vegetables. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the vegetables are tender, about 25 to 30 minutes.
Step 3
With a slotted spoon, remove about 2 cups of the vegetables and transfer to a shallow bowl or a plate. Mash coarsely, then stir back into the soup. Add the rice milk and allow the soup to simmer over very low heat for another 10 minutes.
Step 4
Stir in the creamer, then sprinkle in the cheese, a little at a time, stirring in until fairly well melted each time.
Step 5
If the soup is too thick, adjust the consistency with a bit more rice milk. Season with salt and pepper. Serve at once, or if time allows, let the soup stand off the heat for an hour or so before serving, then heat through gently before serving.
Nutrition Information
Step 6
Per serving:
Step 7
Calories: 212
Step 8
Total fat: 9g
Step 9
Protein: 4g
Step 10
Fiber: 6g
Step 11
Carbohydrate: 32g
Step 12
Cholesterol: 0mg
Step 13
Sodium: 140mg
