Apple-Rutabaga Soup topped with Walnuts and Nutmeg (Vegan)

miadelb

Apple-Rutabaga Soup topped with Walnuts and Nutmeg (Vegan)
Author: Rachel Gutierrez

Ingredients
2 Tbs. coconut oil
1½ cups sweet yellow onion, roughly chopped
1½ cups Granny Smith apple, cubed*
1½ cups rutabaga, peeled and cut into 1-inch cubes
1½ cups carrots, peeled and cubed
1½ cups butternut squash, peeled, seeded, and cubed
1½ cups sweet potato, cubed*
½ + 1 tsp. sea salt
3-4 cups vegetable broth
2 cups almond milk (or canned coconut milk for a thicker soup)
2 Tbs. high-quality maple syrup
⅛-1/4 tsp. cayenne pepper
chopped walnuts, for topping (optional)
nutmeg, for topping (optional)

Instructions
1. Melt the coconut oil in a large saucepan over medium heat. Add the onion and ½ tsp. of salt and sauté for
approx. 3-5 minutes, stirring often.
2. Add the apple and the rest of the veggies and stir well to coat them with the coconut oil. Continue to sauté for
approx. 10 more minutes, stirring occasionally.
3. Add just enough broth to cover the veggies, cover with a lid, and simmer for 25-30 minutes, or until the veggies
have cooked through.
4. Puree the soup in a food processor or blender, in batches as needed. If you use a high-power blender, the soup
should be smooth; otherwise, strain the soup using a wire mesh strainer back into the original saucepan.
5. Return the pan to the stove and add the almond milk (or coconut milk), maple syrup, cayenne pepper, and
additional 1 tsp. of salt. Stir well and return to a simmer.
6. Serve, top with walnuts and a sprinkling of nutmeg, and enjoy!

Notes
*I used organic apples and sweet potato so I chose to leave the peel on (which contains a greater concentration of nutrients), but you can peel these if you prefer