I went there. I did! I suggested that rutabagas are worth eating. For one thing, they're in the Brassica family along with kale and broccoli, so they're loaded with healthy phytochemicals. But more importantly, cooked rutabaga becomes sweet and creamy, lending itself to become a stellar base for a soup. This recipe uses smoked paprika, but feel free to dress it up with whatever smoky spice appeals to you.
3 tablespoons unsalted butter or butter substitute
1 medium yellow onion, coarsely chopped
2 medium celery stalks, coarsely chopped
1 1/2 pounds rutabaga, peeled and coarsely chopped
1 quart vegetable broth
2 cups half-and-half or cashew milk
2 1/2 teaspoons smoked paprika
1 teaspoon ground pepper
1. Melt fat in a large pot over medium heat. When hot, add onion and celery, and season generously with salt. Cook, stirring occasionally, until vegetables are tender but not browned, about 5 minutes.
2. Add rutabaga and broth, bring to a boil, then reduce heat to low and simmer until rutabaga is tender when pierced with a fork, about 30 minutes. Add half-and-half or cashew milk, paprika, and pepper, then stir to combine.
3. Allow soup to cool slightly, then puree in a blender or food processor until smooth. Taste and adjust seasoning, if necessary.