← All recipes

🍽️ Creamy Rutabaga Soup with Crispy Herb Croutons

305 kcal · 30 min · 4 servings

Ingredients

• 700 g turnip
• 2 onions
• 1 clove of garlic
• 2 tbsp vegetable oil
• 1 l vegetable broth
• salt
• pepper (from the mill)
• nutmeg
• 100 ml whipping cream (at least 30% fat content)
• 2 slices white bread
• 30 g butter
• 1 clove of garlic
• 0.5 tsp thyme
• 0.5 tsp fresh chopped parsley

Instructions

1. 1. Peel the rutabaga, the onion, and the garlic.
2. 2. Cut the vegetables into small, even cubes.
3. 3. Heat the oil in a large pot.
4. 4. Add the onion cubes and the garlic to the pot.
5. 5. Sauté the vegetables over medium heat until they are soft and translucent.
6. 6. Add the rutabaga cubes and sauté them briefly.
7. 7. Deglaze the vegetables with the vegetable broth.
8. 8. Let the soup simmer over medium heat for 20 to 25 minutes.
9. 9. Puree the soup finely using a hand blender.
10. 10. Season the soup with salt, pepper, and ground nutmeg.
11. 11. Stir the cream into the finished soup.
12. 12. Remove the crust from the bread.
13. 13. Cut the bread into 1 cm cubes.
14. 14. Melt the butter in a frying pan.
15. 15. Fry the bread cubes in the butter until golden brown.
16. 16. Turn the croutons occasionally to ensure even browning.
17. 17. Peel the garlic for the croutons.
18. 18. Press the garlic over the croutons.
19. 19. Add the fresh herbs to the croutons.
20. 20. Mix everything well until the croutons are evenly seasoned.
21. 21. Warm the soup bowls.
22. 22. Pour the hot soup into the pre-warmed bowls.
23. 23. Garnish the soup with the herb croutons.
24. 24. Serve the soup immediately.

Nutrition per serving

• kcal: 305
• Protein: 6 g · Fett/Fat: 20 g · Carbs: 25 g