Rutabaga and maple soup

Rutabaga and maple soup

Servings : 6

Directions : 15 minutes

Cook in : 30 minutes


15 ml (1 tbsp) of vegetable oil
1 onion, sliced thin
1 L (4 cups) of chicken broth, or more as needed
1 L (4 cups) (approximately 600 g) of rutabaga, peeled and diced
1 carrot, peeled and diced
1 potato, peeled and diced
125 ml (½ cup) of 15% cooking cream
30 ml (2 tbsp) of Dark maple syrup, Robust Taste
2.5 ml (½ tsp) of maple vinegar
80 ml (⅓ cup) of maple glazed almonds, coarsely chopped
Maple pepper


  1. In a large saucepan on medium heat, sauté the onion in the oil until it becomes translucent.
  2. Add the broth and vegetables, cover and bring to a boil. Let simmer half-covered for 25 to 30 minutes or until the vegetables are tender.
  3. Using a blender, reduce to a purée. Add the cream, maple syrup and maple vinegar. Salt to taste. Heat through. Add more chicken broth, as needed, for a more liquid consistency.
  4. Serve and garnish with the maple glazed almonds. Season with pepper.