As the January chill firmly takes hold across the UK, finding inventive ways to serve seasonal vegetables becomes a kitchen essential. With farmers' market selections narrowing, the hardy, reliable root vegetable takes centre stage, offering sustenance and flavour if treated with a little inspiration.
Transforming Winter Vegetables into Comfort Food
This is where soup proves its timeless worth. A simmering pot can transform the most robust and stoic produce into something soft, sweet, and deeply comforting. This particular recipe for Creamy Rutabaga, Parsnip and Cheddar Soup does exactly that, creating a smooth, velvety potage that warms from the inside out.
Authored by food writer Katie Workman and published on Wednesday 14 January 2026, this recipe is a call to arms against the forgotten rutabaga or parsnip languishing in the salad drawer. It's a forgiving and flexible soup, designed to be a substantial main event when paired with a crisp green salad, rather than just a starter.
Key Ingredients and Flexible Flavours
The soup's earthy foundation comes from rutabagas and parsnips, simmered until tender in a broth. The recipe specifies using less-sodium chicken or vegetable broth for adaptability. A tablespoon of pureed chipotles in adobo adds a subtle warmth, while sharp cheddar cheese brings a rich, creamy depth.
The colour of your cheddar – be it white, yellow, or deep orange – will influence the final hue of the soup, a fun note for cooks to remember. The recipe also includes sour cream for added lushness and suggests optional garnishes like chopped parsley or a dollop of crème fraiche.
Essential Tips for Handling Rutabagas
For those less familiar with rutabagas, the article provides a handy primer. Select specimens that feel heavy for their size with firm, smooth skin. Medium-sized rutabagas tend to be sweeter and less woody. A food-grade waxy coating is normal and should be peeled away before cooking.
When prepping, trim the ends and peel with a sharp knife, then cut into even pieces for consistent cooking. They take slightly longer to soften than potatoes but yield a beautiful texture.
Using an immersion blender to puree the soup directly in the pot is highly recommended, saving time and minimising mess. This method avoids transferring hot liquid to a stand-alone blender.
The Full Recipe: Creamy Rutabaga, Parsnip and Cheddar Soup
This recipe serves six people generously. You will need the following ingredients:
- 3 tablespoons unsalted butter
- 1 cup chopped onion
- 2 stalks celery, sliced
- 2 large rutabagas, peeled and diced
- 2 parsnips, peeled and sliced
- 5 cups less-sodium chicken or vegetable broth
- 1 tablespoon pureed chipotles in adobo
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup sour cream
- Chopped parsley and extra sour cream or crème fraiche to serve (optional)
Directions:
- In a large pot, melt the butter over a medium heat. Add the onion and celery and sauté for roughly 4 minutes until tender.
- Add the diced rutabagas and sliced parsnips, stir to coat, then pour in the broth. Raise the heat to high and bring to a simmer.
- Reduce the heat to medium, partially cover the pot, and simmer for about 30 minutes, or until the vegetables are completely tender.
- Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, carefully blend in batches using a standard blender or food processor, then return to the pot.
- Over a low heat, stir in the chipotle puree. Gradually sprinkle in the shredded cheese, stirring constantly until it has fully melted.
- Add the sour cream and heat gently until the soup is warmed through. Serve immediately, garnished with chopped parsley or a swirl of sour cream if desired.
Katie Workman, who penned this recipe, writes regularly on food for The Associated Press and is the author of two family-friendly cookbooks. Her expertise lies in creating accessible, delicious meals for everyday cooking, making this winter soup a perfect addition to any home cook's repertoire.
