Rutabaga Chowder

Rutabaga Chowder (GF, DF, Nut-Free, Soy-Free, and Nightshade-Free)

Here in Illinois we are at the start of week 5 of social distancing.  The weather has mostly been cloudy and rainy.  The few nice days I have tried to get out and walk but my daily step counts have been abysmal.  I have been working in my garden, and today am cleaning and roasting some dandelion roots to use in making tea. I have also been trying to grow some veggies from food scraps.

Food Scrap Gardening

I have a few more started in water but I have run out of pots.

All of us are looking for comfort and grounding. Many have turned to working in their yard or potting plants on their balcony.  I was so happy (there may have been some tears) when heard my favorite garden center would be open and delivering! One of the items on my to do list this week is to go through all my seeds and order more.  I know I am out of radishes and am thankful to a neighbor who had some extras for me to use until I can order some online.

Another way many are looking for comfort is with baking.  I have successfully created a gluten-free sourdough starter and am experimenting with new recipes. I have also been making some new soups. This soup is the best soup I have made in months.  It will definitely become a regular in my food rotation.

Rutabagas are my go to replacement for potatoes.  They do usually need to be cooked longer than the potatoes in a recipe when making the substitution

Rutabaga Chowder

  • Servings: 6
  • Difficulty: easy
  • Print


  • Olive oil
  • 1 Onion, diced
  • 1 fennel bulb, diced and fronds reserved
  • 1 tablespoon minced garlic
  • 2 teaspoons fresh thyme
  • 2 tablespoons rice flour
  • 1/2 cup white wine
  • 4 cups broth (your choice)
  • 1 1/2 cup water
  • 1 large rutabaga cut into 1/2 inch cubes
  • 1 apple, peeled and shredded
  • 1 bay leaf
  • 1 teaspoon orange zest
  • 1/2 cup coconut cream


  1. Heat olive oil in a soup pot over medium heat.
  2. Add onion, and fennel and heat until soft.
  3. Add garlic and thyme and stir until incorperated.
  4. Add flour and stir to coat onions and fennel.
  5. Pour in wine and stir un til the wine is almost evaporated.
  6. Add broth, water rutabaga, apples, bay leaf and orange zest.
  7. Bring soup to boil and then simmer partially covered until rutabaga is soft, approxamately 30 minutes.
  8. Once rutabagas are soft discard bay leaf and transfer 2-3 cups to a food processor and blend until smooth.
  9. Combine the blended soup back in the soup pot and add the coconut cream.  Stir until thickened.
  10. Season with salt and pepper and garnish with the fennel fronds.
  11. Enjoy!