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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: English
Keyword: carrot, soup, swede, Winter
Author: Emily Leary


  • 225 g of carrot
  • 225 g swede note: you could cheat and buy one of those ready to microwave packs of veg, saving yourself loads of time
  • 500 ml a2 Whole Cows’ Milk
  • 1 vegetable stock cube
  • 50 g almond flakes


  • 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 a2 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