Vitamin C is an important vitamin and antioxidant that the body uses during the winter months for the maintenance of bones, muscles and blood vessels We can obtain this vitamin by cooking and using the lesser known root vegetables.
One such vegetable is the rutabaga, also known as the yellow turnip or the swede. The rutabaga contains 53% percent of the daily recommended value of vitamin C, providing antioxidants and immune supporting functions that help protect the cells from free radical damage. Rutabaga also helps lower blood pressure, cholesterol levels and assist in weight loss. With sunlight, exercise, diet and an understanding of our body’s sensitivity to the climate we live in, we can be healthier than we have ever been, even in winter.
So with these thoughts in mind we introduce this lesser known vegetable (rutabaga) to challenge your taste buds. Winter is the season for eating fresh root vegetable. They make a hearty vegetable soup to warm the body, and fill the soul.
Heat oil in heavy large pot over medium low heat. Add leek, celery and garlic and sauté until vegetables begin to soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2 cans broth. Bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes. Transfer 4 cups soup to processor. Puree until almost smooth. Return puree to pot. Add remaining 2 cans broth; bring to simmer. Season with salt and pepper. Ladle soup into bowls and serve.
Per serving; calories, 189; total fat, 3 g; saturated fat, 0.5 g: cholesterol, 0 mg.