I absolutely adore this swede soup recipe because it transforms humble, everyday vegetables into a cozy, velvety dream that’s perfect for chill evenings. Plus, blending up this medley of nutritious veggies feels like a wholesome hug in a bowl, and who doesn’t love that?
Making Swede Soup is a labor of love. It is not, by any means, a difficult dish to prepare, but it does necessitate a substantial amount of time spent with your hands working vegetables, first paring them, then dicing them into small pieces with a knife.
The swede, along with carrots, celery, and potatoes, makes this soup a warm and nutritious bowl of goodness. Rosemary ham stock, thyme, and a simmering pot add aromatic richness; Pungent garlic, as in all good soups, is essential.
And some parsely on top, just for freshness. And then, sometimes, a swirl of heavy cream.
Ingredients
Ingredient Quantities
- 1 large swede (rutabaga), peeled and diced
- 1 onion, diced
- 2 carrots, peeled and sliced
- 2 sticks celery, sliced
- 2-3 cloves garlic, minced
- 1 potato, peeled and diced
- 1 tablespoon olive oil
- 1 liter vegetable stock
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: cream or yogurt for serving
Instructions
1. In a large pot, over medium heat, warm the olive oil. Then add in the diced onion and cook until soft and translucent, about 5 minutes.
2.
3. Add the diced swede, carrots, celery, and potato. Cook for a few minutes, stirring occasionally, until the vegetables begin to soften.
4. Add the vegetable stock to the mixture and heat until boiling.
5. Incorporate the thyme that has been dried, and then season with black pepper and salt to your liking.
6. Lower the heat to low, put on the lid, and allow the soup to simmer for approximately 20-30 minutes, until the vegetables are soft.
7. The soup should be pureed to a smooth consistency using an immersion blender. An alternative method is to transfer the soup into a blender. If using a traditional blender, it is best to work in two or three batches to avoid overflow. Once pureed, return the soup to the pot.
8. If necessary, taste and adjust the seasoning, adding more salt and pepper as desired.
9.
10. Serve your swede soup piping hot and enjoy the comfort of such a simple, yet elegant soup. Finish it with a sprinkle of fresh parsley and there you go—a soup that packs both pleasant aesthetics and taste!
Equipment Needed
1. Large pot
2. Cutting board
3. Chef’s knife
4. Peeler
5. Wooden spoon or spatula
6. Measuring spoons
7. Measuring jug (for the vegetable stock)
8. Immersion blender or traditional blender
9. Ladle (for serving)
FAQ
- What can I use if I don’t have swede (rutabaga)?Turnips or parsnips can take the place of swede, but the taste will differ somewhat. Of all the vegetables that can substitute for swede, turnips come closest to mimicking it both in flavor and in texture.
- Can I make this soup vegan?Indeed, this recipe is vegan, using vegetable stock and no animal products. Just be sure that any optional cream or yogurt is plant-based if that’s your preference.
- How long can I store swede soup?Keep the soup in a sealed vessel in the fridge for 3 days at most. You can also put it in the freezer, where it will keep for 2 months. To serve again, heat it all the way through so that it doesn’t have any cold spots.
- Can I add other vegetables to this soup?Certainly! You can add vegetables like leeks, sweet potatoes, or bell peppers for additional flavor and nutrition.
- How can I thicken the soup if it’s too thin?You can reduce the liquid in the soup by simmering it uncovered, or you can add thickness by blending a portion of it and stirring it back in.
- Is it necessary to peel the swede?Indeed, it is advisable to peel the swede, as the exterior is hard and can be rather fibrous.
- What can I serve with swede soup?For a complete meal, this soup goes nicely with either a simple green salad or some crusty bread.
Substitutions and Variations
Turnip or parsnip can be substituted for swede (rutabaga) to achieve a different flavor profile.
Leeks can be used in place of onions to yield a flavor that is less intense.
Sweet potatoes can be used as a substitute for carrots when you want a sweeter flavor.
Fennel may be substituted for celery in order to achieve a subtle anise flavor.
You can use cauliflower instead of potato for a lower carbohydrate choice.
Pro Tips
1. Roast the Vegetables First: For an added depth of flavor, consider roasting the swede, carrots, and potato in the oven at 200°C (400°F) for about 25-30 minutes before adding them to the pot. This caramelizes the natural sugars in the vegetables and enhances the soup’s richness.
2. Add a Dash of Acid: Just before serving, add a splash of apple cider vinegar or lemon juice to brighten the flavors. This can elevate the soup by balancing the earthiness of the root vegetables.
3. Experiment with Herbs: While thyme pairs well with root vegetables, you can experiment by adding a bay leaf or some rosemary to the simmering soup for additional layers of flavor. Just remember to remove them before blending.
4. Enhance with Umami: Incorporate a tablespoon of soy sauce or a teaspoon of nutritional yeast to enhance the umami flavor in your soup, giving it a more savory body.
5. Garnish Creatively: Besides fresh parsley, consider adding a swirl of cream or yogurt for creaminess, or top with some toasted seeds or croutons for added texture and visual appeal.
Swede Soup Recipe
My favorite Swede Soup Recipe
Equipment Needed:
1. Large pot
2. Cutting board
3. Chef’s knife
4. Peeler
5. Wooden spoon or spatula
6. Measuring spoons
7. Measuring jug (for the vegetable stock)
8. Immersion blender or traditional blender
9. Ladle (for serving)
Ingredients:
- 1 large swede (rutabaga), peeled and diced
- 1 onion, diced
- 2 carrots, peeled and sliced
- 2 sticks celery, sliced
- 2-3 cloves garlic, minced
- 1 potato, peeled and diced
- 1 tablespoon olive oil
- 1 liter vegetable stock
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: cream or yogurt for serving
Instructions:
1. In a large pot, over medium heat, warm the olive oil. Then add in the diced onion and cook until soft and translucent, about 5 minutes.
2.
3. Add the diced swede, carrots, celery, and potato. Cook for a few minutes, stirring occasionally, until the vegetables begin to soften.
4. Add the vegetable stock to the mixture and heat until boiling.
5. Incorporate the thyme that has been dried, and then season with black pepper and salt to your liking.
6. Lower the heat to low, put on the lid, and allow the soup to simmer for approximately 20-30 minutes, until the vegetables are soft.
7. The soup should be pureed to a smooth consistency using an immersion blender. An alternative method is to transfer the soup into a blender. If using a traditional blender, it is best to work in two or three batches to avoid overflow. Once pureed, return the soup to the pot.
8. If necessary, taste and adjust the seasoning, adding more salt and pepper as desired.
9.
10. Serve your swede soup piping hot and enjoy the comfort of such a simple, yet elegant soup. Finish it with a sprinkle of fresh parsley and there you go—a soup that packs both pleasant aesthetics and taste!
