This carrot and swede soup is chunky, nourishing and full of comforting flavour and warmth. Best of all, it's easy to make!
You'll just need one pot to make this hearty, nutritious soup.
To start, you'll sweat onions and celery in warm olive oil with garlic, cumin, coriander, turmeric.
Once soft, you'll throw in diced carrot and swede and plenty of stock and leave to simmer until the veggies are tender.
Rather than blitzing to a smooth soup, I like to use an immersion blender to break up the veggies while still leaving plenty of satisfying texture.
It's incredible how much flavour comes from such a quick, simple recipe. I'm certain you're going to love it!
And although this soup is full of goodness, it's naturally very low in calories, so you can add some salad and crusty bread to turn it into a full meal.
Below, you'll find the full recipe for my carrot and swede soup, complete with ingredient quantities, suggested equipment, step-by-step instructions with photos to help you along the way.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Ingredients
- 2 tbsp olive oil
- 2 brown onion finely chopped
- 2 celery sticks finely chopped
- 2 cloves (2) garlic finely chopped
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp (0.5 tsp) turmeric
- salt and black pepper to taste
- 225 g (7.9 oz) carrots peeled and diced
- 400 g (14.1 oz) swede peeled and diced
- 1 vegetable stock cube
- 600 ml (1.3 pt) boiling water + extra if needed
Instructions
Warm the olive oil in a large pan over medium-low heat.
Add the onion, celery, garlic, cumin, coriander, turmeric and a pinch of salt and pepper.
Sweat for 3-5 minutes until softening.
Add the diced carrot and swede.
Cook for a further 3-5 minutes, stirring regularly.
Dissolve the stock cube in 600ml (2.5 cups) of boiling water and add to the pot.
Bring to the boil, then turn right down, pop on the lid and leave to simmer for 20 minutes until the vegetables are tender.
Remove from the heat and carefully whizz with the immersion blender until most of the vegetables are broken down, but there is still a chunky, comforting texture.
This wholesome soup is best served with crusty bread.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Carrot and Swede Soup recipe
Carrot and Swede Soup Recipe
Ingredients
- 2 tbsp olive oil
- 2 brown onion finely chopped
- 2 celery sticks finely chopped
- 2 cloves (2) garlic finely chopped
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp (0.5 tsp) turmeric
- salt and black pepper to taste
- 225 g (7.9 oz) carrots peeled and diced
- 400 g (14.1 oz) swede peeled and diced
- 1 vegetable stock cube
- 600 ml (1.3 pt) boiling water + extra if needed
Instructions
- Warm the olive oil in a large pan over medium-low heat.
- Add the onion, celery, garlic, cumin, coriander, turmeric and a pinch of salt and pepper.
- Sweat for 3-5 minutes until softening.
- Add the diced carrot and swede and cook for a further 3-5 minutes, stirring regularly
- Dissolve the stock cube in 600ml (2.5 cups) of boiling water and add to the pot.
- Bring to the boil, then turn right down, pop on the lid and leave to simmer for 20 minutes until the vegetables are tender.
- Remove from the heat and carefully whizz with the immersion blender until most of the vegetables are broken down, but there is still a chunky, comforting texture.
- This wholesome soup is best served with crusty bread.
Nutrition
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Carol Anne says
I am so intrigued with this recipe. I love the sound of everything but I am in Canada and cannot place what "swede" might be. It looks sort of like it might be a parsnip or turnip but I just hope you can clear this up for me so I can go ahead with this soup.I know our vegetables might be referred to by different names so I hope you can tell me what this is here.
Emily Leary says
Hi. I think in North America is called a Rutabaga - does that help?