A hearty meal on its own, or a terrific opener to a vegan main course like our Celebration Lentil Loaf. If you can't find rutabagas, try large white turnips in this recipe.
Special Diets:
Ingredients
Method
Put mushrooms in a bowl, cover with 1/2 cup boiling water and set aside to let soak 10 minutes.
Meanwhile, in a blender, combine cashews and 2 cups broth and blend until very smooth, about 1 minute.
Pour cashew mixture into a large saucepan and add rutabagas, onion and remaining 4 cups broth.
Remove mushrooms from the bowl with a slotted spoon, cut them into bite-size pieces and add them to the pot; carefully pour in the liquid the mushrooms soaked in, being sure to leave behind any grit that has settled in the bottom of the bowl.
Bring the soup to a boil over high heat, lower heat and simmer, uncovered, until rutabagas are tender, 15 to 20 minutes.
Add bell pepper and lemon juice and simmer 3 minutes longer. Serve garnished with chives and lemon zest.
Nutritional Info
Serving Size
Calories
290
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.