Ingredients with Measurements:
- 1 large Steckrübe (rutabaga), peeled and diced
- 2 large potatoes, peeled and diced
- 2 carrots, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Special Equipment Needed:
- Large pot
- Immersion blender or regular blender
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until the onion is translucent.
3. Add the Steckrübe, potatoes, and carrots to the pot and stir to combine.
4. Pour in the vegetable broth and add the thyme and rosemary.
5. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes or until the vegetables are tender.
6. Use an immersion blender or regular blender to puree the soup until it is smooth.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Simmer on medium heat until vegetables are tender.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 150
Fat: 3g
Carbohydrates: 30g
Protein: 3g
Fiber: 5g
Substitutions for ingredients:
- You can substitute turnips for the Steckrübe.
- If you don't have dried thyme or rosemary, you can use fresh herbs instead.
Variations:
- Add some cooked chickpeas or lentils for extra protein.
- Stir in some chopped kale or spinach for added nutrition.
- Top with croutons or grated cheese for a different texture.
Tips and Tricks:
- Be sure to peel the Steckrübe before dicing it.
- If you don't have an immersion blender, let the soup cool slightly before blending it in a regular blender.
- Adjust the seasoning to your taste.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the soup on the stove over medium heat, stirring occasionally, until heated through.
Presentation Ideas:
- Serve the soup in individual bowls with a sprig of fresh parsley on top.
Garnishes:
- Fresh parsley
Pairings:
- Serve with a crusty bread or a side salad.
Suggested Side Dishes:
- Crusty bread
- Side salad
Troubleshooting Advice:
- If the soup is too thick, add more vegetable broth until it reaches your desired consistency.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food Safety Advice:
- Be sure to wash your hands and all vegetables before preparing the soup.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food History:
- Steckrübe, also known as rutabaga, is a root vegetable that originated in Scandinavia and was introduced to Germany in the 17th century.
Flavor Profiles:
- This soup has a savory, earthy flavor with hints of thyme and rosemary.
Serving Suggestions:
- Serve hot as a main course or as a starter.
Related Categories
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Region: German
Taste: Savory, Tangy, Earthy, Herbal, Comforting