creamy cauliflower and rutabaga soup
NuStart · Recipes · Soups
Creamy Cauliflower and Rutabaga Soup
Stovetop · ~40 min · Serves 8 · about 1¼ cups each
Sodium 398 mg per serving, about 17% of the 2,300 mg daily maximum
Ingredients
- 1 Tbsp olive oil
- 1 medium sweet onion, diced
- 2 celery stalks, diced
- 1 clove garlic, minced
- 1 medium rutabaga, peeled and cut into small chunks
- 1 medium head cauliflower, cut into florets
- 3 cups low-sodium vegetable broth (Pacific Foods Organic Low Sodium, or any low-sodium brand)
- 3 cups low-sodium chicken broth
- 1 tsp sea salt
- ½ tsp ground pepper
- ½ cup coconut milk
Directions
Tap a step to mark it done.
- Heat the olive oil in a large saucepan over medium; sauté the onion and celery until soft, then add the garlic and cook about 5 minutes.
- Add the rutabaga, cauliflower, broth, salt, and pepper. Bring to a boil, then simmer 20–25 minutes, until tender.
- Blend until smooth with an immersion blender (or in batches).
- Stir in the coconut milk, reheat, and serve warm.
Note. This soup can also be frozen.
Ingredient tip. When a recipe uses a packaged or processed food, choose a version with five or fewer ingredients on the label.
Grocery Listtap items as you shop
Produce
Dairy & eggs
Pantry & dry goods
Check your pantry
Broth. Any broth labeled low sodium or unsalted works here. Pacific Foods Organic Low Sodium is the one we tested with; its carton lists 50 mg of sodium per cup for chicken, 140 mg for beef and 120 mg for vegetable, against roughly 860 mg a cup for regular broth. The brand is not the point; the label is. Low-sodium broth does taste thinner than salted, and that is the whole idea: salt at the end, where you can taste it, instead of at the start where the carton decided for you.
Per-serving values are approximate and vary with brand, variety, and preparation.