Before this program, I had never tried rutabagas before. One of the benefits of signing up for a CSA is having the opportunity to try interesting varieties of produce that you might not try or find at your local grocer (although, sometimes you might wind up with a plethora of too many of the same produce - hello to the multitudes of spaghetti squash sitting on my window sill).
This recent vegan soup recipe of mine can help you to warm up during these last weeks of winter (although, around here, we are having one of the mildest winters on record!) The soup uses organic leeks, garlic, and rutabagas; the latter gives the soup a nice, creamy consistency when pureed with the rest of the ingredients.If you don't have rutabagas on hand, you could try substituting with another root vegetable (turnip or sweet potato might work well).
Red Lentil and Rutabaga Soup
Yields 4-6 servings
1 1/3 cup organic red lentils
2 cups pureed frozen tomatoes
1 cup organic rutabaga, chopped
4 cloves organic garlic, chopped
4 leeks, chopped
1 tbsp coconut oil
6 cups veggie stock
handful of parsley, chopped + some for decoration
Melt the coconut oil in a large stock pot. Add in the chopped garlic and leeks and simmer until brown for a few minutes.
Add in the vegetable stock, red lentils, tomatoes, and rutabaga. Bring to a boil and let simmer for 20-25 minutes. At about 15 minutes in, stir in the chopped parsley.
Either eat the soup as prepared, or puree the entire batch using a hand blender. Garnish with parsley and enjoy as a starter or main meal.
Do you CSA?