Eileen’s White n Yellow Veggies Soup

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A nice veggie soup with cauliflower, rutabaga, and caramelized onions.

Preparation time: 20 min
Cooking time: 45 min

Difficulty: Easy - for beginners
Serves: 6 - 8

Dietary guidance: v v n g d 

Tags: main · soup · side · appetizer · lunch ·


12 cups of liquid (I boil the veggies in this, then add 5 of the big Knorr veggie bouillon cubes, but I’ve also used veggie broth from a can, and that Better than Bouillon gooey veggie broth concentrate in a jar, and chicken broth…all the veggie broths were good…the chicken, not so much)
1 head cauliflower chopped up into bite-sized chunks
Enough rutabaga to equal 3 - 5 cups when diced (or turnip, but it won’t be as sweet)
1 Tb butter
1 Tb olive oil
2 medium onions sliced or diced – whatever you like better in your soup
1 tsp dried thyme
1 tsp Emeril’s Original Essence, or some regular seasoned salt, or salty mixed thing you want to add…maybe a little extra bouillon if all else fails. If you don’t use the essence, then I would recommend a pretty hefty pinch of white, black, or cayenne (my fave) pepper.

Topping (optional):
1 Tb butter
1 Tb olive oil
1 cup spaghetti squash
Roasted, salted pumpkin seeds


In a big pot, start heating the liquid to a boil. While the liquid is heating up, in a 10” skillet, sauté the onions in the butter and olive oil until they are about 25% caramelized or so. Once the liquid of choice is boiling, add all of the veggies and seasonings, turn down to medium low, and let simmer for 30 – 45 minutes, or until the rutabaga and cauliflower are nice and tender.

Meanwhile, add the additional butter and olive oil to the onion skillet, and heat on medium high until bubbly. Add the spaghetti squash and spread out into a single layer. Cook for about 3 - 5 minutes per side…you want it to be brown and crispy like hash browns. Remove to a paper towel to drain, then divide into number of individuals being served (or just crumble and try to distribute evenly at serving time).

When the soup is finished, add some extra salt, pepper, or salty seasoning to taste, top with a portion of the spaghetti squash, and sprinkle with a Tb or so of pumpkin seeds. Enjoy!

Just a note: The rutabaga and caramelized onions give a bit of a sweet taste to the broth, so don’t salt that out of existence.

Another note: This would provide 10 - 12 first course servings of about a cup depending on how long you let it simmer. The 6 - 8 is for a meal-sized portion.


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