Vegetable Soup with Rutabaga and Beans

Soups | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Vegetable soup with rutabaga and beans

Ingredients

Olive Oil - 1 tablespoon
Garlic - 2 cloves
Rutabaga - 1 piece
Thyme - 3 sprigs
Carrot - 4 pieces
Milk - 17 fl oz
Chicken Broth - 28 fl oz
Canned Mushroom Soup - 28.2 oz

Step by Step guide

Step 1

Heat the olive oil in a pot and sauté the finely chopped garlic without letting it brown.

Step 2

Add the peeled and chopped rutabaga, the peeled and chopped carrots, and two-thirds of the finely chopped thyme leaves. Then pour in the broth and milk. Bring to a boil, reduce the heat, and cook for about 15 minutes until the vegetables are tender.

Step 3

Blend the soup in a blender until smooth. Return it to the pot and add the beans. Season with salt and pepper and gently heat through. Serve in bowls and sprinkle with the remaining thyme.