Roasted rutabaga, green apple and fennel soup

Accented with with ginger and scallions, this is a simple soup with a luxurious texture and comforting, subtle flavours. Add a little minced garlic (1T) for a little extra flavor.

2 cups peeled and diced rutabaga*
2 cups trimmed, cored and diced fennel
2 tart baking apples (preferably granny smith)*
1 scallion, minced (2″ of green reserved for garnish)
1/4 cup olive oil
1/2t coarse sea salt
1T fresh grated ginger
2 cups of unsweetened soy milk
1/4 cup of nutritional yeast

Preheat the oven to 400F.
Toss everything up to (but not including) the soy milk in a large bowl until well-coated.
Spreading in a shallow even layer and roast until lightly browned (about 1 hour). Ovens vary; use the colour and texture as your guide.
Set aside about 2-4T of roasted vegetables for garnish and puree the remainder.
Add the soy milk and puree further until smooth.
Bring the soup to a simmer on low, cover and simmer for 5 minutes.
Add the nutritional yeast and stir to combine.
Ladle the soup out into bowls and garnish with a little roasted vegetable and scallion greens.

*Produce is often waxed to preserve moisture (including apples and rutabagas), and the wax may be made using animal products. Apples, for example, are still often coated with shellac made from insects. Organic apples are more likely not to be coated, but even some organic apples in the United States in particular are coated with beeswax. Choose unwaxed to be safe.



Mostly raw watercress, green apple soup with cashew cream

Normally cooked and chilled, this soup is a very
nutritious, simple and mostly raw variation on this
superb if surprising flavour pairing.


2 green apples, cored and thinly sliced, 1/8″ (reserve 4-6 slices for garnish)
1 cup packed watercress, minced
1/4t coarse sea salt
2 scallions, minced (reserve 4″ of green for garnish)
2t fresh garlic, minced
1T lemon juice
2T cashew butter
2 cups warm water
2T nutritional yeast
Sea salt and black pepper to taste

For the garnish
2t cashew butter
2t warm water
1/4t coarse sea salt
2t nutritional yeast
Sliced apple and sliced scallion as above


Puree the apples with the watercress, garlic, scallions, nutritional yeast, and lemon juice with the cashew butter and sea salt until smooth.
Add the warm water, let stand 20 minutes, and puree again.
Chill the soup for one hour to setup.
When ready to serve, ladle out into bowls and add the garnish
Dissolve the cashew butter in the 2t water and sea salt to make the cashew cream. Add another 1t of water if necessary for consistency.
For the garnish, add a few apple and scallion slices to the middle of the soup, sprinkle with nutritional yeast and a few dollops of cashew cream.