When I cook rutabaga the evaporating scent always reminds me of peanuts. I’ve been planning to try the combination of rutabaga and peanut for a long time. Now it is rutabaga season, so I cooked a vegan soup using rutabaga and peanut butter.
Rutabaga on it’s own is quite sweet, so I balanced it by adding some tart apple and vinegar, which also helped cutting the earthy flavor. The darker color of the soup resulted both from adding peanut butter and from using a vegetable stock which had a rich brown color thanks to the onion skins and carrots. I added several soup garnishes, such as raw tart apple cubes, crispy peanuts, creamy garlic confit and spicy cress. All garnishes worked great with the rutabaga and helped to keep the soup interesting until the last spoonful.