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.

    45 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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    Reviews in English (1)


    Hubby said best soup he has tasted, kids ate it happily. Don’t be put off by the colour on the pick. I used only 1 celery stick, red onion and some coconut cream and the colour came out more orangy , absolutely delicious. Fav soup now!  -  01 Mar 2018