Can you believe it's fall already?! Although I'm a bit sad to see summer go, I love the cool and crisp mornings, beautifully coloured trees against bright blue sky, cozy sweaters and snuggling under blankets. And who could forget fall food? Pumpkin! Apples, pears, squash, root veggies - I love having a new palate of foods to work with! And I really love soup. It can come together quickly with whatever you have hanging around in the vegetable drawer and it warms you through and through on a chilly day. Grab a piece of GF bread and a salad and you've got a wonderful meal.
This soup is slightly sweet but hearty and filling. I got the original recipe from a chef at a restaurant that we used to go to almost every week with J's parents. One week for the buffet the chef made this soup and I didn't try it but after he came to the table and insisted we get a bowl, I was swooning over it! As you may know, I love rosemary... so I really couldn't go wrong! The sweet maple flavour and toothsome chunks of rutabaga and potato - delish! The recipe I was given called for butter and cream but I made a few simple changes and the result is an even better-for-you soup!
Rosemary Rutabaga Maple Soup
1 tbsp olive oil
1 shallot (or small onion), finely diced
1 1/2 tbsp finely chopped rosemary
1 medium rutabaga, peeled and diced into small (1cm) cubes
150 ml pure maple syrup (approx. 2/3c)
1L vegetable stock (approx. 4c)
2 medium potatoes, peeled and diced into small (1cm) cubes
sea salt and pepper to taste
1 can navy beans, drained and rinsed
Heat oil in a large pot over medium heat. Add shallot, rosemary and rutabaga. Cook for 2-3 minutes.
Add maple syrup, cover and cook 1 minute.
Add potatoes and pour in stock (it should cover the vegetables.)
Increase heat to high and bring to a simmer.
Cover and reduce heat to medium/low.
Simmer until rutabaga and potato are done.
Season with salt and pepper.
When vegetable are nearly tender, place beans in a blender and blend until smooth (you may need to add some soup broth.)
Carefully add half of the soup to the blender and puree until smooth. Return to the pot and heat through.