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Rutabaga Fennel Celery Root Soup

New fall S.O.U.P. Cleanse soup alert!

I give you: Rutabaga Fennel Celery Root Soup. A hearty root vegetable soup with fermented sourdough bread – ideal for dinner or lunch on chilly days.

Rutabaga is so overlooked in the world of root veggies. It is high in antioxidants and potassium, promotes gastrointestinal health, and some research indicates that it may slow signs of aging.

Servings: 4-6


1.5 cups diced rutabaga

1.5 cups diced celery root

1.5 cups diced fennel

1.5 cups diced leeks 

1 tbsp minced garlic 

1.5 qts of vegetable broth 

Salt and pepper to taste 


In a cast iron pan caramelize the fennel and celery root until golden brown 

In a pot sweat the leeks and garlic in olive oil until the leeks are tender 

Add rutabaga, fennel,  celery root And vegetable broth and simmer until rutabaga is tender. 

Transfer soup to a blender and blend until smooth. Season with salt and pepper to taste 



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