| Servings |
person
|
Ingredients
- 1 1/2 cups rutabaga cut into 1 inch cubes
- 1/2 cup celery diced
- 2 cups water or broth
- 1/2 tsp smoked paprika
- 1/4 tsp chipotle or cayenne pepper optional
- 1 packet Ideal Protein Potato Puree
- salt to taste
- pepper to taste
Ingredients
|
Instructions
- Add rutabaga, celery, and water to pot. Bring to a boil and cook on medium high for 20 minutes or until the rutabaga is soft.
- Add spices and stir to mix well.
- Turn off heat and stir in Ideal Protein potato puree packet. Blend with hand mixer or transfer to blender.
- If you find the soup is too thick, add water until it reaches your preferred consistency.
Recipe Notes
If you are following an Ideal Protein protocol: This recipe counts as 1/2 cups of select vegetables, 1 1/2 cups of occasional vegetables, and 1 Ideal Protein (unrestricted) protein. This makes it a perfect lunch option.