Cookbook: Sweet Potato and Rutabage (aka Swede) soup

THIS IS PROBABLY THE EASIEST MEAL TO MAKE. In fact it is so easy, i just put everything into a pot and walked away.  This recipe calls for sweet pototo and rutabaga. I have made this with both the red and white variety of sweet potatoes and they are both lovely.  Today's version has rutabaga and idaho potatoes, as that is all I had on hand.  The original recipe goes as follows:

1 tablespoon olive oil
1 cup onion, chopped
3 garlic cloves, chopped
2 cups rutabagas, cut into 1 inch peices
2 1/2 cups sweet potatoes, cut into 1 inch peices
4 cups chicken stock
1 tablespoon italian seasoning
1/2 cup milk
1 cup apple cider
salt and pepper

Directions:
1. Heat olive oil in pan.

2. Add onion and garlic and cook until onion is translucent.

3. Add sweet potato and rutabaga to pan. ( I also added carrot matchsticks to add more sweetness as I

   was using the Idaho potatoes instead).
4 . Cover with chicken stock.( I love the Trader Joe's chicken broth. It's flavorful, organic and low

sodium:)

5 Bring to a boil.
6 Cover and simmer 30 minutes or until veggies are soft.
7 Add milk and cider and mix with an immersion blender. (i didnt add either as i didn't have apple

cider and i didnt want a dairy note in this soup).
8 Add salt and pepper to taste.

Et Voila! You have yourself a dinner that is hearty; feeding both the body and soul.  It is particularly lovely with a slice of crusty bread and a drizzle of olive oil and garlic :)

The Verdict: It really is a lovely soup, it touches on alot of different taste notes. It is also satisfying, but it isn't heavy or overly fatty soup, so you don't feel slightly uncomfortable or ill after eating it.  I also add other spices such as paprika, oregano, cumin, etc. And I most enjoy this with pink Himalayan salt- i feel that it adds a little something that regular sea salt just doesn't.

Bon appetit!

Celina