This is a hearty, warm and healthy soup. Easy to make for beginners. I came up with this recipe when I was looking for a soup to make for my partner and I to take to work for lunch. I needed something that would last at least 6 portions and that would be suitable for freezing. I wanted to ensure I was keeping the budget low and the goodness high so opted for swede instead of potato and beans instead of meat. I believe this soup would be to everyone's liking, even the kids.
Some stores sell swede already diced, packed and ready to go. If you buy this it’ll prove to be a great time saver!
If you’re a vegetarian you can use 1.8 ml of just vegetable stock.
You can serve this soup as it is or blend to a pulp with a hand blender for a thick winter soup.
Although I'm not a fan of spicy foods myself this soup would be great for those of you who like to spice up their soups. Simply add your spices whilst seasoning and blend with a hand blender.
I forgot to add that I didn't use a the blender preferring to have chunks, and I cabbage instead of the beans. - 23 Nov 2012
I enjoyed this recipe and my vegan visitors thoroughly enjoyed it as well. I varied the vegetables with what was available in the fridge, using a potato instead of the swede The celery helped improve the flavour. - 23 Nov 2012
nice soup i would leave out the chicken stock next time and process untill smooth - 22 Jan 2011