Roasted Swede Soup
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
- 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.