Swede Soup (Rutabaga Soup)
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 cups roasted swede
- 2 carrots (diced)
- 1 onion (diced)
- 1 clove garlic (minced)
- ΒΌ teaspoon ground nutmeg
- 1 teaspoon baharat (optional (but strongly recommended))
- Β½ teaspoon thyme
- Β½ teaspoon smoked paprika
- ΒΌ teaspoon ground black pepper
- Β½ teaspoon salt
- 4 cups (1 liter) vegetable stock (low sodium (or water))
Method
- Prepare the ingredients and roast the swede if you have none. Add all of your ingredients into your soup maker. Choose "smooth" and let it cook until it's done.
- Prepare the vegetables, then heat 1 tbsp of olive or canola oil in a pot and saute the onion until it's soft and translucent.
- Add the garlic, and cook for 1 minute or until it's fragrant. Add the rest of the vegetables, vegetable stock and spices/seasonings. Simmer until the vegetables are soft.
- Turn off the heat, and using a hand blender, blend until the soup is smooth.