A super simple soup, well-executed, is a thing to behold, and this Swede Soup is no different. This soup has a whack of heat to it that’ll warm even the coldest of days, but you should feel free to tone it down a bit. It’s swede for everyone around here at the moment. Seasonal cooking is here to stay!
Following hot on the heels of the Swede Steaks we cooked last time, and I’m back with another one of my swede recipes, this time it’s the opposite of steak, it’s a soup. Is soup the opposite of steak? I feel like it probably is. I’m working on another recipe encompassing this humble, root vegetable, a take on Dan Dan Noodles that I’m super excited to share with you – I’m just perfecting it, but it should be up on the blog real soon. Like I said up top, it really is swede for everyone in our house at the moment.
Autumnal cooking is my favourite. I’m pretty sure I have said this about every season since launching this blog, but now I’m committing to it. Maybe it’s because the produce available leads to so many warming, cosy dishes during the quieter, colder months. Soups, stews and casseroles are the ultimate comfort food and warm the soul.
Most fruits and vegetables are available year-round in supermarkets, so it’s hard to truly know what is in season and when without going off to do some research. I’ve got a whole in-depth post about the swede, but it’s in season in the UK from September until November, although you’ll probably find you eat British grown Swede all the way through until March. Farmers actually store the vegetable in the ground until then (as long as the fields aren’t needed for another crop)
Every vegetable use in this swede soup is in season late summer, early fall making it a proper seasonal soup.
Can I roast the swede first?
Yes – of course, but today’s soup recipe is designed to be as speedy as possible, so we’re making this one in a stockpot on the stove, contrary to what I said on the squash & sweet potato soup recipe of a month or so ago. In my opinion, you can get delicious flavour into your rutabaga soup by cooking down the onions, swede, carrots and celery on the stovetop. It’s also possible to get a bit of colour on the vegetables, which in turn will bring more depth of flavour to the finished soup.
How long will rutabaga soup keep in the fridge?
I’d suggest using it within 3 days, but you could probably get away with up to 5. Warm the soup through on the stovetop, or microwave for two minutes, give it a stir and microwave for a further 90 seconds.
Can you freeze swede soup?
Yes! Allow the soup to cool before transferring to your freezer container of choice, use within 3 months. If you’d like to make a bigger batch of this soup, hover over your cursor over the servings below, and you can see quantities of each of the ingredients for more portions.
Can I omit the chilli or use fresh chilli?
You sure can! This recipe has a bit of a kick to it, especially with the addition of black pepper as well, feel free to drop a chilli if you’re not in the spice market. The dried chipotles add a lovely smokiness alongside a bit of heat, but if you don’t have any kicking about, then you can substitute for a fresh chilli, skip the soaking stage.
How did it go?
I hope you enjoyed this recipe. I’d love to know how it went – drop me a line on Instagram, Facebook or Twitter and give me your thoughts. I also really appreciate reading your comments and seeing your ratings on my recipes, so scroll down and tell me all about it.
- 1 tablespoon olive oil
- 1 medium Swede about 700g, peeled and diced
- 1 large onion roughly diced
- 2 sticks celery roughly chopped
- 4 medium carrots about 250g, peeled and chopped
- 2 cloves of garlic roughly chopped
- 1/2 tablespoon black pepper freshly cracked
- 2 dried chipotle chillis rehydrated in water
- 1 star anise
- 1/2 tablespoon ground coriander
- 800 ml vegetable stock
- 2 large pinches sea salt
- Soak dried chillis in 200ml of freshly boiled water for 10 – 15 minutes, until rehydrated.
- Add 1 tablespoon of olive oil or butter to a stockpot, over medium heat. Add the swede, star anise, onion, carrot and celery. Cook until the onion is translucent and the swede is slightly coloured.
- Remove the chilli's from the water, and finely chop. Remove the seeds if you're not a fan of spice.
- Add the chilli's, coriander, coriander, pepper and two large pinches of salt to the stockpot and cook for about 8 minutes.
- Add 800ml vegetable stock, made using one stock cube, bring to a simmer, cover and cook for 20 – 25 minutes or until the swede in tender.
- Remove the star anise, blend and serve the soup with crusty, well buttered, bread.