Carrots and sweet potatoes are the popular kids of the winter vegetable gang, but rutabagas are practically eating lunch alone in the bathroom: they look kind of weird and lumpy, like oversized purple radishes. But if you can get past their fashion sense, rutabagas are actually delicious and very nutritious – they’re particularly noteworthy for Vitamin C and potassium, plus a slightly lower amount of various B vitamins.
This soup combines rutabagas with the better-known winter vegetables and some tender bites of chuck roast to make one delicious soup. The riced cauliflower thickens the texture and gives you kind of a “vegetable and rice” soup effect but without the grains. If you’ve never riced cauliflower before, it’s very easy. Just grab the whole head and take a grater to it the same way you’d grate cheese or anything else. You’ll end up with a pile of cauliflower with the texture of rice, perfect for adding to soup (or anything else).
This is a delicious soup for using up random bits and pieces of vegetables. Half a potato? Throw it in. Random cubes of butternut squash? Into the pot. Don’t quite have enough of one of the ingredients, but you’ve got a whole pile of another? No problem. Toss it all together, cook, and enjoy!
Beef and Winter Vegetable Soup Recipe
Protein: 67g / %
Carbs: 37g / %
Fat: 35g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 lbs. boneless beef chuck roast, cut into 1-inch pieces;
- ½ cup onion, chopped;
- 1 small rutabaga, cut into cubes;
- 2 sweet potatoes, cut into cubes;
- 2 carrots, cut into chunks;
- 2 parsnips, cut into chunks;
- 2 cups riced cauliflower;
- 2 cloves garlic, minced;
- 6 cups beef stock;
- ½ tsp. dried thyme;
- 1 tbsp. fresh parsley, minced;
- Cooking fat;
- Sea salt and freshly ground black pepper;
- Melt some cooking fat in a large saucepan placed over a medium-high heat.
- Brown the beef on each side, and set aside.
- Add the onion and garlic and cook until fragrant, about 5 minutes.
- Add about½ of the stock to deglaze the bottom of the pan.
- Add all the vegetables to the saucepan and cook, stirring frequently, until the vegetables are soft (about 10 minutes).
- Return the beef to the saucepan, add the remaining stock, and cover.
- Let everything simmer over a medium-low heat for 40 to 45 minutes, or until the meat is cooked through.
- Adjust the seasoning, sprinkle with the fresh parsley, and serve.