Over the summer I made an ice cream every week for a month. I debated stretching this out as I loved making and tasting the ice creams, but eventually our freezer (and waistlines!) were maxed out. Of these, my favorite was the Lazy Day Buttermilk Ice Cream. Maybe it was because Mr. L and I fell in love over buttermilk ice cream or maybe because it was so easy—the whole batch was measured out with a can. This soup follows that same logic, no measuring and very little cooking. Maybe it will work its way into our memories too. Perhaps as that winter comfort food that Baby L remembers mom making when she was growing up—the recipe she calls home from college to get after she bought a bunch of root vegetables at the farmer’s market. Knowing that what I cook and feed her will become a part of her childhood memories is so exciting to me. I love sharing the table with that little eater. Speaking of Baby L, she just turned one! We officially have a toddler on our hands and can’t imagine our lives being any more fun. These are golden moments that I try to live in and soak up.
After all the celebrating and eating leftover cupcakes for a week, I was ready for something simple and nutritious. I had the intention to just dabble when making this soup. Truthfully, the majority of my cooking these days is dabbling. Sometimes it works great and other times, eh. But having a few moments away from the to-do list can create enough clarity and calm to make even the occasional mishap worthwhile. Besides pretty much anything is salvageable if you add a layer of melted cheese to the top. Or is that just a thing in my house?
This soup was inspired by a workshop I attended that was hosted by Rebecca Gallop of A Daily Something. Following a natural decor and beeswax lip balm workshop, a seasonal supper was served that included a roasted root vegetable soup topped with pine nuts. It was a chilly night in a green house and the thick soup was so satisfying and delicious. A mix of vegetables, plus roasting, makes for a depth of flavor that I often find lacking in pureed vegetable soups. I used what I had on hand at the moment—rutabaga, sweet potato, and a white potato— but any combination of vegetables could work with this technique, such as turnips, carrots, or parsnips. I topped the soup with a dollop of creamy Greek yogurt for richness and toasted almonds for crunch. And I served cornbread for dipping and crumbling into the soup, because that is how I remember my mother feeding me.
- 1 medium rutabaga, peeled and roughly chopped
- 1 medium sweet potato, peeled and sliced
- 1 medium russet potato, peeled and sliced
- ½ small onion, chopped
- Canola or vegetable oil
- Salt and Pepper
- 3 to 4 cups chicken broth
- 1 Tbsp. lemon juice
- Pinch of crushed dried rosemary leaves or chopped fresh rosemary
- Greek yogurt and toasted almonds for serving (optional)
- Preheat oven to 425°F. Place the rutabaga and potatoes in an even layer on a sheet pan. Toss with oil, salt, and pepper. Roast 15 minutes, toss and add the onion. Cook 10 minutes more or until tender. Cool slightly then place the vegetables in a food processor or blender with about 2 cups of the broth (if needed, work in batches). Blend together until smooth. Transfer to a pot and stir in the remaining broth, starting with 1 cup then adding more to thin as needed. Once hot, stir in the rosemary and the lemon juice. Top with a dollop of Greek yogurt and toasted almonds.