Rutabaga Apple Fireball

Name: RUTABAGA APPLE FIREBALL
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Ingredients: Water, 3 cups; Northern White Beans, 1/2 cup; Rutabagas, peeled and diced, 1 cup (5 oz. wt.); Sparkle Salt, 1/2 tsp.; Gala Apples, chopped ,1/2 cup (2.5 oz. wt.); Fireball Basil Broth Mix, 3 Tbsp.; Roasted Almond Butter, 1 Tbsp.; Baby Arugula, 2 cups; Raw Beet Noodles, 1 cup; Orange segments, 5 each; Pickled Red Cabbage, 1/2 cup; Sparkle Salt, to taste; Orange Tahini Dressing, 1 oz.

February 27, 2021 Māla Girl

There are so many flavor nuances in Fireball Basil (which is why it's such a personal favorite!) that my tastebuds often lead me to want to add a little something sweet to balance the heat.

I've selected rutabaga to pair with gala apple in this blended hot and steamy soup. Rutabaga is creamy and brings with it a peppery horseradish flavor that I love. Gala apple tones him down with just the perfect balance of sweetness without being overwhelming. Roasted almond butter blended in for the perfect amount of nuttiness and richness. Hot or cold the choice is yours!

RUTABAGA APPLE FIREBALL

Rated 4.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

15 minutes

This blended soup was designed to be chilled out, but if you're feeling hot and steamy, then you have a party ready in about 30 minutes, it all depends how fast you can chop an apple and rutabaga. This was my way to give a richness to the classic beet goat cheese salad. Remember, I love to introduce you to new veggie and fruit combinations, but if the toppings are too exotic for you, simply grab a premade bag of shredded greens mix that works for you! There are usually dressing packets included. Its another simple way to add glamour, layers and crunch to these blended soups. Can't find raw beet noodles or don't have a spiralizer? No worries! Chopped pickled beets can work here too!

Enjoy!

Ingredients

For the blended soup:

Water, 3 cups
Northern White Beans, 1/2 cup
Rutabagas, peeled and diced, 1 cup (5 oz. wt.)
Sparkle Salt, 1/2 tsp.
Gala Apples, chopped ,1/2 cup (2.5 oz. wt.)
Fireball Basil Broth Mix, 3 Tbsp.
Roasted Almond Butter, 1 Tbsp.

For the Topping:

Baby Arugula, 2 cups
Raw Beet Noodles, 1 cup
Orange segments, 5 each
Pickled Red Cabbage, 1/2 cup
Sparkle Salt, to taste
Orange Tahini Dressing, 1 oz.

Directions

Heat water in a sauce pot and bring to a boil.Add northern white beans, rutabaga, apple, fireball basil broth mix, sparkle salt and almond butter and bring back to a simmer. Cover with lid, reduce heat to medium and simmer for 10-15 minutes until rutabaga are softened.While veggies are simmering, get your finishing salad assembled: In a small mixing bowl add: baby arugula, beet pasta, orange segments, sparkle salt and pickled red cabbage in a mixing bowl. Drizzle with dressing if desired.Remove from heat.
Divide soup into two bowls and top with fresh salad. Enjoy!

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