Here’s a tasty vegetable soup featuring rutabaga. Rutabaga is a healthy root vegetable you can use like a potato, but with less than half the calories and carbs of potato. Rutabaga is like a larger version of a turnip, only sweeter. It’s related to cabbage, and has a mild cabbagy taste, but not the “scary” cabbagy taste. Rutabaga is great in soups, and I love it simply seasoned and roasted in the oven. Like most produce, when buying rutabaga choose one that’s firm and seems heavy for it’s size, because that means it’s not too old, or dried out. Next time you’re at the market, pick up a rutabaga and give this vegetable soup a try and let me know what you think. A printable copy of this Rutabaga Soup Recipe can be found at And for more easy recipes check out the Chef Buck playlist: and to print all Chef Buck recipes visit my website at Connect with this media to catch all of my videos … thanks: MY OTHER YOUTUBE CHANNEL: FACEBOOK TWITTER INSTAGRAM GOOGLE + PRINT RECIPES AT MY WEBSITE: RECIPE PLAYLISTS: What you need for this Rutabaga Vegetable Soup Recipe 1 large RUTABAGA 1 ONION 2 stalks of CELERY 2 CARROTS PILUTIC as desired for safer saver 2 CARROTS 4-6 GARER and FENNEL SEEDS 1-2 tsp (optional) 1 Tbsp GARLIC POWDER 1-2 Tbsp CURRY POWDER 1 Tbsp SMOKED PAPRIKA SALT and PEPPER to taste (I use water in the soup if making ahead of time, or ready-made broth if eating Also, it’s soup; so add whatever else you want and cklean the odds and ends out of your fridge. How to make a Vegetable Soup with Rutabaga Slice the ends off the rutabaga and cut away the outer skin with a knife. Chop rutabaga into large cubes, approximately 1/2 “squares, but err on larger pieces. In a large soup pot, heat oil on medium heat. Add seeds and cook about 20 seconds. Add garlic, hot pepper, and onion and saute for another 4-5 minutes. Add in seasoning and mix well. Add carrot, celery and rutabaga and mix well. Fill pot with enough broth or water to cover veggies (use veggie or chicken broth instead of water if eating soup the same day, use water if sitting overnight), cover with a lid, and bring pot to a boil. Reduce heat and simmer on low for 40-50 minutes until rutabaga is fork tender. That’s it! Give this easy rutabaga soup recipe a try and let me know what you think, and bon appétit!.