Harissa Rutabaga Soup
April 06, 2023

Ingredients
1 rutabaga, peeled and cubed
2 large carrots, peeled and cubed
1 apple, peeled and cubed
1 onion, peeled and cubed
1 inch knob of ginger, minced
3 cloves garlic, minced
1 tbsp harissa powder
6 cups vegetable or chicken stock
1 cup heavy cream or plant-based alternative
1 tbsp parsley or chives, chopped
Directions
- Preheat the oven to 400F. Add rutabaga, carrots, and apple to a large sheet pan and drizzle with a neutral oil. Cook for 25 - 30 mins or until the edges are golden brown.
- In a large pot, add 2 tbsp olive oil or butter with onion, garlic and ginger and cook until fragrant and onions are translucent. Add in harissa powder and cook for an additional 1 minute.
- Pour 6 cups of stock into the pot and add in roasted rutabaga, carrots and apple. Bring to a boil and then simmer for 15 minutes.
- Use a blender or immersion blender to puree the soup until smooth.
- Add salt and pepper to taste. Stir in heavy cream or cashew yogurt and top with chives and/or parsley.
This recipe was created by Local Roots contributor Stephanie Lau / @stephh_lau
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