Notato Soup
8 ingredients · 50-60 minutes · 8 servings
Directions
Add the oil to a stockpot over medium heat.
Sautee half of the rutabaga pieces, the cauliflower, and the onion in the hot oil for 10 minutes, stirring frequently.
Pour in the broth and stir. Bring to a boil over high heat.
After it boils for 3 minutes, reduce the heat to medium-low and simmer for about 20 minutes, until rutabaga is tender.
Using an immersion blender or a regular blender, puree the cooked rutabaga, cauliflower & onion until smooth, and then return to the pot. If you’re using a regular blender, you may need to do this in batches & be careful not to burn yourself!
Add the remaining rutabaga and coconut milk and continue to simmer until the rutabaga are easily pierced with a fork, about 20 minutes.
Serve topped with the chives or green onion.
Ingredients
6 cups Rutabaga, ~1.5lb (peeled, cut into cubes)
1/2 cup Cauliflower (small florets)
1 Yellow Onion (medium, peeled and chopped)
1/2 cup Canned Coconut Milk (Full-fat, unsweetened)
8 cups Chicken Broth (can substitute with vegetable broth )
2 tbsp Chives or green onion
3 tbsps Extra Virgin Olive Oil (can sub with bacon fat, butter or ghee)
1/2 tsp Sea Salt
Black pepper to taste
Notes
Leftovers - Refrigerate in an airtight container for up to 5 days. This also freezes well.
Additional Toppings - Fresh herbs, like parsley, crumbled bacon, sour cream or a drizzle of extra virgin olive oil.
Substitutions - Can substitute rutabaga completely for turnip and/or white potatoes or use a mix of all 3.
