Healthy roasted swede soup made in under half an hour. This soup contains your 3 a day, and it’s made with very simple ingredients. It’s a wonderful winter warmer! So creamy, tasty, and cozy!
During winter, I always cook with a lot of root vegetables. And swede is definitely one of my favourites. I think it’s one of those really underrated vegetables that most people don’t know what to do with it.
The good news is that you can roast swede, add it to hearty stews, make swede fries, and use it to make soups. It’s super healthy, cheap, and really tasty.
And to explore more winter root veg, next time you go to your local farmer’s market and find Jerusalem artichokes, get some and make this delicious and creamy Jerusalem artichoke soup. They taste like a cross between potatoes and mushrooms, so good!
Swede Soup Recipe
Making swede soup is one the best ways to cook with swede. I often make roasted swede, and eat it as a side, or in buddha bowls. Here, I roasted the swede and then used it to make soup along with other ingredients.
This vegan soup turns out so creamy and tasty, and it’s also quite low in calories and fat.
How to Roast Swede?
Many people like eating swede raw in crudites platters, but in our house, we roast swede. Roasting swede is so easy, all you need is peeled and cubed swede, olive oil and seasonings. I wrote a detailed post on how to roast swede so make sure to check it out.
Variations of the Carrot and Swede Soup
Just like in all soups, you can add any vegetables or seasonings to the soup as you like. I think that the swede tastes really good when paired with carrot, and of course, with onion and garlic. As for the seasonings, thyme is amazing in this soup, I also like to add smoked paprika.
The secret in making a good soup is to use good homemade vegetable stock. I make mine in the pressure cooker after collecting kitchen scraps and storing them in the fridge or freezer.
How to store this soup?
Store in the fridge in an airtight container for up to 5 days.
How to freeze this soup?
This soup is great for freezing since it’s dairy-free! Freeze it in individual servings, and store for up to 6 months. I love how I can just thaw and reheat a portion of this soup any day and have it for lunch, yum!
How to reheat the soup?
To reheat, put in a saucepan and reheat on medium heat. Let it reach simmer but don’t allow it to boil.
What to serve this soup with?
Crusty bread! Sourdough croutons, focaccia, flatbread, or crispy chickpeas!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Swede Soup (Rutabaga Soup)
- 2 cups roasted swede
- 2 carrots diced
- 1 onion diced
- 1 clove garlic minced
- ¼ teaspoon ground nutmeg
- 1 teaspoon baharat optional (but strongly recommended)
- ½ teaspoon thyme
- ½ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- 4 cups (1 liter) vegetable stock low sodium (or water)
In the soup maker:
- Prepare the ingredients and roast the swede if you have none. Add all of your ingredients into your soup maker. Choose "smooth" and let it cook until it's done.
Over the stovetop:
- Prepare the vegetables, then heat 1 tbsp of olive or canola oil in a pot and saute the onion until it's soft and translucent.
- Add the garlic, and cook for 1 minute or until it's fragrant. Add the rest of the vegetables, vegetable stock and spices/seasonings. Simmer until the vegetables are soft.
- Turn off the heat, and using a hand blender, blend until the soup is smooth.
- Store in the fridge in an airtight container for up to 7 days.
- This soup is great for freezing since it’s dairy-free! Freeze it in individual servings, and store for up to 6 months.
- If you choose to freeze the soup, then I strongly recommend that you freeze it within 2 hours of cooking covered in an airtight container.
- Frozen swede soup can last for 3-4 days after it has been thawed in the fridge. If it has been thawed in the microwave, then it needs to be eaten immediately after thawing.
- Serve with crusty bread, bread twists, sourdough croutons, focaccia or flatbread!
- For garnish, use cream (I used coconut cream to keep my soup vegan) to create pretty swirls, and sprinkle with pumpkin seeds.
- The nutritional values are just rough estimates for 1 portion of soup without using any oil (assuming it was made in the soup maker).
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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