Rutabaga cream soup with honey and coconut milk
1 large rutabaga head
3-4 dried mushrooms (I had dried porcini)
150-200 ml coconut milk
2 tablespoons of honey
Salt and white pepper to taste
½ teaspoon ground cumin and dried celery (each)
1 teaspoon dried leeks
Neutral oil (rapeseed, sunflower, grapeseed)
In a saucepan, boil about 1 liter of water. Peel the rutabaga and the potatoes and cut them into large chunks. Dip in the boiling water. Follow them with the mushrooms and dry spices. Salt to taste. Cover the pan and let the soup simmer gently.
When the vegetables are well cooked through, add the milk and oil. Then remove the soup from the heat and season with honey and pepper.
Mix all the vegetables until smooth texture.
Serve the rutabaga cream soup hot, garnished to taste. Sprinkled with freshly roasted flaked almonds was great for me.