Rutabaga soup is a comforting delight that combines the tenderness of rutabaga with the creaminess of milk and cheese. Its simple preparation makes it an ideal option to enjoy on chilly days. Perfect for nourishing the body with every spoonful. A tasty and nutritious choice.
In a pot, heat the achiote oil and sauté the onion until transparent.
Then, add the hot water along with the potatoes, pumpkin, corn, and beans, cover, and cook for about 20 minutes.
Next, incorporate the milk and cheese, letting it boil for 5 minutes.
Afterwards, add the chopped rutabaga, season with a pinch of salt, and cook for another 3 minutes.
Finally, add the oregano and remove the pot from the heat.
Rutabaga Soup
Ingredients
2 cups of Chopped rutabaga
2 cups of Chopped papas cholas
2 cups of Cubed pumpkin
1 cup of Serrano beans
1 Chopped corn
½ Chopped white onion
1 cup of Fresh cheese
1 cup of Milk
2 tablespoons of Achiote oil
1 tablespoon of Dried oregano
2 liters of Hot water
Preparation
Step 1 : In a pot, heat the achiote oil and sauté the onion until transparent.
Step 2 : Then, add the hot water along with the potatoes, pumpkin, corn, and beans, cover, and cook for about 20 minutes.
Step 3 : Next, incorporate the milk and cheese, letting it boil for 5 minutes.
Step 4 : Afterwards, add the chopped rutabaga, season with a pinch of salt, and cook for another 3 minutes.
Step 5 : Finally, add the oregano and remove the pot from the heat.
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