For the rutabaga-potato soup, finely chop the onion and fry it in the butter in a soup pot. Cut the potatoes and rutabagas and once the onion is golden, add it and fry briefly. Deglaze with water and cook for about 30-40 minutes.
Towards the end, add the maggi herb and cook briefly. Remove the Maggi herb and puree the vegetables. Season with the spices and stir in some milk to make it creamier. Enjoy the rutabaga-potato soup sprinkled with fresh parsley!