Creamy Roasted Onion, Rutabaga and White Bean Soup with Crunchy Olive-Lemon Gremolata
An original, comforting soup where the sweetness of roasted onions blends with the earthy flavor of rutabaga and the natural creaminess of white beans. It is finished with a crunchy gremolata of green olives, toasted bread, parsley, and lemon zest for contrast, aroma, and texture.
Ingredients
- 500 g yellow onions (peladas and cut en cuartos)
- 400 g rutabaga (pelado and cut diced)
- 400 g cooked white beans (escurridas and enjuagadas)
- 4 cloves garlic (3 for the sopa and 1 for the gremolata)
- 45 ml olive oil (divided)
- 900 ml vegetable broth (low sodium if possible)
- 4 g fresh thyme (solo the leaves)
- 1 unit bay leaf
- 40 g rustic bread (en migas small)
- 35 g green olives (boneless and chopped finely)
- 15 g fresh parsley (chopped fino)
- 1 unit lemon (zest fina and 2 tbsp/2 tbsp of zumo)
- 2 g black pepper (or to taste)
- 6 g salt (or to taste)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220°C / 425°F. Place the onions, rutabaga, and 3 garlic cloves on a baking tray. Add 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Toss well and roast for 30 minutes at 220°C / 425°F, stirring halfway through, until the onions are golden and the rutabaga is tender.
- 2
2. While the vegetables roast, make the crunchy gremolata. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the bread crumbs and cook for 3 to 4 minutes, stirring, until golden and crisp. Stir in 1 grated garlic clove, the green olives, parsley, and lemon zest. Cook 30 seconds more, remove from the heat, and set aside.
- 3
3. Transfer the roasted vegetables to a large pot. Add the cooked white beans, vegetable broth, thyme leaves, and bay leaf. Bring to a gentle boil over medium heat and cook for 12 minutes so the flavors meld.
- 4
4. Remove the bay leaf. Blend the soup with an immersion blender or countertop blender until very smooth. Add 2 tablespoons lemon juice and season with the remaining salt and black pepper. If you prefer a lighter soup, add a little more hot broth.
- 5
5. Serve the soup hot in bowls and spoon the crunchy olive-lemon gremolata over the top just before serving.
Chef tips
For deeper flavor, let some onion edges caramelize well in the oven without burning. Blending the soup for an extra minute greatly improves the final texture.
Substitutions
You can use extra rutabaga if needed. Cannellini or navy beans work just as well. For a gluten-free version, replace the bread with gluten-free bread or toasted sunflower seeds.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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