Winter warmer! Creamy carrot and swede soup with toasted almonds

It's SO COLD outside! Some days the school run is quite bearable, other days we're battling forwards through horizontal rain, not actually able to see where we're going and praying the next passing car doesn't soak us head to foot. Lovely.

When we get in from these feats of endurance, we need a quick, delicious soup to warm us back up. This recipe is packed with vitamins and takes minutes to prepare.

Here's how to make this yummy soup. You should get enough for two huge or four small bowls.

Ingredients

• 225g (7.9 oz) of carrot
• 225g (7.9 oz) swede (note: you could cheat and buy one of those ready to microwave packs of veg, saving yourself loads of time)
• 500ml (1 pt) milk
• 1 vegetable stock cube
• 50g (1.8 oz) almond flakes

Instructions

1. Toast the flaked almonds by shaking them in a dry pan over a medium-high heat until they just start to colour, then set aside on a plate to cool
2. Peel, roughly chop and boil the veg until tender or, if you've bought the microwave type, cook according to the pack instructions.
3. Drain as needed and tip the veg into the food processor, along with the milk and stock cube
4. Blitz on the highest setting for 2-3 minutes until really nice and smooth
5. Tip back into your pan and heat through, then serve with a sprinkle of your toasted almonds

Are you tempted to try this Winter warmer?

Here's the recipe for this warming creamy carrot and swede soup again in a printable format.

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5 from 1 vote

Creamy carrot and swede soup with toasted almonds

A quick, delicious soup to warm you up on a cold day. This recipe is packed with vitamins and takes minutes to prepare.

Course: Soups

Cuisine: British

Diet: Gluten Free, Vegetarian

Keyword: carrot, soup, swede, Winter

Servings: 4 bowls

Author: Emily Leary

Ingredients

• 225 g (7.94 oz) carrot
• 225 g (7.94 oz) swede
• 500 ml (1.06 pt) milk
• 1 vegetable stock cube gluten free if required
• 50 g (1.76 oz) almond flakes

Instructions

• Toast the flaked almonds by shaking them in a dry pan over a medium-high heat until they just start to colour, then set aside on a plate to cool
• Peel, roughly chop and boil the veg until tender or, if you’ve bought the microwave type, cook according to the pack instructions.
• Drain as needed and tip the veg into the food processor, along with the milk and stock cube
• Blitz on the highest setting for 2-3 minutes until really nice and smooth
• Tip back into your pan and heat through, then serve with a sprinkle of your toasted almonds

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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This is a commissioned recipe for a2 

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