Roasted Garlic & Rutabaga Soup

April 12, 2023

Savory with roasted garlic and subtly sweet from the roasted rutabaga and parsnips, this soup is packed with vegetables and nutrients and super easy to make. We’ve topped ours with crispy garlicky kale chips to add some fun texture. This is a soup you could dress up or dress down with a drizzle of balsamic vinegar, toasted croutons, or seared salmon and works well as an easy weeknight dinner or lunch.



1 Local Roots rutabaga
1 lb Local Roots parsnips
1 head of garlic
1 cup Local Roots heavy cream
1 ½ tsp salt
1 bunch Local Roots kale
¼ tsp garlic powder
drizzle of olive oil



    1. Preheat the oven to 350 degrees Fahrenheit.
    2. Top and tail the rutabaga and parsnips, then peel. Cube into large chunks and scatter across a baking sheet with the head of garlic. Bake for 40-60 minutes, or until the rutabaga and parsnips are fork tender and the head of garlic is softened when you squeeze it gently.
    3. While the vegetables are roasting, wash the kale and remove the stems. Tear the kale into bite-sized pieces. When the rutabaga, parsnips, and garlic are fully roasted, remove from the tray and add them to a food processor or blender. Drizzle the same baking tray with olive oil and add the kale. Sprinkle the kale with ¼ tsp garlic powder and a pinch of salt, then bake the kale for 10-12 minutes, until crispy.
    4. In a blender, food processor, or with an immersion blender, blend the roasted rutabagas, parsnips, and half a head of the peeled roasted garlic. Add in 1 cup of heavy cream, 1 ½ tsp salt, and ½-1 ½ cup of water. The amount of water will depend on your preferred thickness of soup. NOTE: If the soup has cooled during this process, you can gently heat the soup on the stove.
    5. Serve the soup in bowls and top with crunchy kale chips. Enjoy!


    This recipe was created by Local Roots contributor Irena Huang / @irena__huang

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