Roasted Swede Soup

Roasted Swede Soup

By Kira

This is the perfect root vegetable soup. It is creamy, smooth and with final note of roasted swede, it tasted delicious with refreshing lemon thyme.

I enjoyed every spoonful. I was carried away by the pleasant aroma of lemon thyme. Try it with crusty bread of your choice. I usually buy Waitrose Farmhouse crusty bread, it is my next to best alternate for homemade bread. The recipe followed is my take on this one.

Prep time: 10 min
Cook time: 1 hr
Total time: 1 hr 10 min


  • Swede, peeled and cut into cubes of an inch 400 g
  • Carrot, peeled and chopped 100 g
  • Celery, chopped (use medium thick stalks for smooth soup) 100 g
  • Garlic, minced 1 large clove
  • Onion, peeled and chopped 1/2 large
  • Sunflower oil 1 tbsp
  • Butter 5 g (a knob)
  • Vegetable stock 1 litre
  • Single cream 100 ml
  • Lemon thyme leaves 1 tbsp
  • Salt and Pepper to taste


Roasted Swede:

  • Preheat oven 180C (fan)
  • Arrange the swede cubes in roasting tray.
  • Drizzle the sunflower oil over the swede and sprinkle a pinch of salt.
  • Roast in the preheat oven for about 25 mins or until lightly browned and cooked throughly.


  • In a casserole pan, add the butter and heat it at medium. Once the butter starts to melt, add the onions and cook for 5 minutes or until translucent.
  • Add the garlic and let it cook for few minutes stirring frequently.
  • Add the swede, carrots, celery and pinch of salt and pepper. Give everything a good mix and let it cook for 10 minutes.
  • Add the stock, bring it boil and simmer for about 20 minutes or until the vegetables are tender.
  • Let it cool for 10 minutes. Blend everything until smooth consistency is achieved (do it in batches).
  • Mix the soup with 3/4 of single cream, keep the remaining for garnishing. Add the lemon thyme leaves, adjust the seasoning. Reheat the soup at low heat for about 10 minutes.
  • Serve each bowl of soup, garnished with single cream and thyme.

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