Carrot and Swede Soup Recipe
This carrot and swede soup is chunky, nourishing and full of comforting flavour and warmth. Best of all, it's easy to make!
Servings: 4 bowls
Equipment
Ingredients
- 2 tbsp olive oil
- 2 brown onion finely chopped
- 2 celery sticks finely chopped
- 2 cloves garlic finely chopped
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp turmeric
- salt and black pepper to taste
- 225 g carrots peeled and diced
- 400 g swede peeled and diced
- 1 vegetable stock cube
- 600 ml 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
Calories: 153kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 233mg | Potassium: 592mg | Fiber: 5g | Sugar: 10g | Vitamin A: 9417IU | Vitamin C: 33mg | Calcium: 87mg | Iron: 1mg
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