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Rutabaga Soup

Rutabaga is an underrated vegetable. It is perfect in soup.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Soup
Cuisine: American
Keyword: rutabaga soup, rutabaga soup recipe
Servings: 10 servings
Calories: 123kcal
Author: Chloe Tuttle


  • 2 ½ -3 pounds rutabagas
  • 1 teaspoon salt or more to taste
  • 1 T sugar optional depending on sweetness of the rutabaga
  • 1 cup uncooked rice not instant


  • Peel rutabagas and cut into chunks. Wash and put into large cooking pot. Cover with water plus two inches. Cook, covered, about 20-30 minutes or until rutabagas are not yet soft.
  • Add rice to the pot and cool, covered for 15 minutes or until rice is not quite cooked. Remove pot from heat and let sit, covered, for 10 minutes or until rice is tender. This is to keep rice from overcooking. Add water or vegetable broth if needed. Serve hot.


Note: if you have never cooked rutabagas, be aware that they are kin to cabbage and can be high smelling.


Calories: 123kcal | Carbohydrates: 28g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 250mg | Potassium: 436mg | Fiber: 3g | Sugar: 7g | Vitamin C: 34mg | Calcium: 64mg | Iron: 0.7mg