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5 from 6 votes

Swede Soup (Rutabaga Soup)

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 cosy.
Author Diana
Servings 4 servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 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).


Calories: 54kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 325mg | Potassium: 351mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5095IU | Vitamin C: 22mg | Calcium: 46mg | Iron: 1mg