Instead of satisfying your (or your kids) afternoon hunger with cheese, crackers, various dips, muffins, or cookies, try a cup of vegetable soup. We have started a habit of keeping warm soup on the stove top as an afternoon or after school snack. It curbs the appetite, prevents overeating at dinner and strengthens the fluids in our body that we tend to ignore when the weather starts to cool.
Vegetable soup is one of the easiest to quickly pull together and offers a good way to use up leftover vegetables in the fridge. A soup based on root vegetables is delicious this time of year, but you can always experiment with what you have. Tip and Note: So many recipes call for chicken stock to be added to vegetable soup. You don’t need it. Use water instead. It will taste just as good. Rutabaga tastes like a cross between a potato and a mild radish.
Today’s Soup: Rutabaga, Potato & Baby Kale
2 Tbls. butter or olive oil
1 clove garlic
1 lg. rutabaga
3 med. organic russet potatoes
3 med. carrots
1 Tbls. kosher or coarse salt
Finely chop onion and garlic. Add to soup pot with butter. Cook onions to soften, about 5 minutes. Peel and cut rutabaga, potatoes and carrots into spoon-size pieces of the same shape and size. Add to pot. Add salt and about 7-8 cups of water. Bring to a boil, then reduce heat to simmer for about 15 minutes, until vegetables are just soft, but do not overcook. Add a large handful of baby or chopped kale. Stir. Turn off the heat, cover and let cool for just a few minutes before eating. Taste and adjust with salt and pepper as needed (soup should taste a bit salty). It can be left on the stove top and reheated as needed throughout the afternoon.