Healing, Creamy Sweet Potato and Rutabaga Soup with Bok Choy


In case you guys haven’t noticed, I’ve been really obsessed with soup lately. It’s the only way I can get bone broth in (I can’t stand it on it’s own!) and my tummy is really needing that healing bone broth. So, massive amounts of soup it is!



6-8 cups of bone broth

1 sweet potato

1 rutabaga

4-6 baby bok choy (if they are very small get 6)

Salt to taste

1/4 teaspoon cinnamon

Peel and cut your sweet potato and rutabaga into cubes. Boil the sweet potato and rutabaga in 4-6 cups of broth until fork tender (you want enough broth to cover the vegetables while they cook). 

Pour everything into a Vitamix or high speed blender, add the salt and cinnamon and blend until smooth. Place back into a large pot and add the remaining 2 cups of broth along with the chopped bok choy. Bring to a low boil and cook until bok choy is soft.

Eat that delicious soup!

Serves 4-6





4 thoughts on “Healing, Creamy Sweet Potato and Rutabaga Soup with Bok Choy”

  1. This looks amazing as usual! I can’t eat soup in the summer, but I am saving this for fall. I love sweet potatoes also! I have never used a rutabaga before—I am not totally sure what it looks like, LOL. I’m sure my food coop has them though. Will let you know!


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