Description
Take this swede soup recipe and jazz it up to your taste. For best results roast the root vegetables first for extra sweetness.
Ingredients
Units
Scale
- 1 swede, peeled and cut into chunks
- 2 carrots, peeled and cut into chunks
- 1 sweet potato, peeled and cut into chunks
- 1 garlic bulb, halved
- 30ml (2 tbsp) vegetable oil
- 30 ml (2 tbsp) olive oil
- 2 celery sticks, washed and chopped
- 1ℓ (4 cups) vegetable stock
- 4 thyme sprigs
- 10ml (2 tsp) nutmeg
Instructions
- Preheat the oven to 200°C/390°F/gas mark 6.
- Arrange the swede, carrots, sweet potato and garlic bulb halves in a single layer on a baking sheet and drizzle with vegetable oil.
- Roast the vegetables in the oven for 35 minutes. If everything isn’t cooked and tender, cook them for another 10 minutes.
- Heat the olive oil in a large saucepan.
- Gently fry the onions, garlic and celery for 5 minutes or until softened.
- Add the roast vegetables and garlic (skins removed!) to the onions along with the stock, thyme and nutmeg.
- Bring to a slow simmer and cook for 10 minutes.
- Remove the thyme sprigs then transfer the contents to a food processor and blend until smooth.
- Drizzle with your favourite cream and freshly ground pepper.
Notes
- If you love garlic as much as I do you can halve a whole bulb and roast it along with the vegetables. After the vegetables are cooked you can scoop out the sweet flesh and add it to the soup.
- If you like your soup on the thicker side, use less stock. Thinner consistency? More!
- Add chilli if you like a kick.
- Use as much or little garlic as you like in this recipe. In the photos I sliced a whole bulb of garlic in two and roasted it along with the root vegetables. When the vegetables have finished roasting, pop the garlic cloves out of their skins before adding them to the soup.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Boil
- Cuisine: Swedish