Roasted swede soup

    1 hour 15 min

    Roast swede in the oven and they become lovely and sweet and perfect in vegetarian soup. Omit the cream to make it vegan.

    8 people made this

    Serves: 6 

    • 1 swede, peeled and diced
    • 3 tablespoons olive oil
    • salt and freshly ground pepper, to taste
    • 1 onion, minced
    • 2 carrots, thinly sliced
    • 2 sticks celery, thinly sliced
    • 1 garlic clove, minced
    • 1 teaspoon dried thyme
    • 1.25L vegetable stock
    • 1 dash double cream (optional)

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 200 C / Gas 6.
    2. Place swede cubes on a greased baking tray. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper. Roast in the oven until soft and golden brown, 25 to 30 minutes.
    3. Heat the remaining oil in a saucepan. Add onion, carrot, celery, garlic and thyme and saute 4 to 5 minutes until vegetables are soft but not browning.
    4. Add the roasted swede and vegetable stock. Bring to the boil, reduce heat and simmer 25-30 minutes, stirring occasionally.
    5. Puree the soup. Add cream if desired, and adjust seasoning if necessary. Reheat and serve.

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