I recently asked on my blog if people would like some soup recipes from my cafe so here is another popular recipe for the winter months.
I love swede and carrot mashed for Sunday lunch so this was a perfect soup to celebrate those delicious flavours. I have added a few warming spices but it’s quite a sweet tasting soup.
This soup is just a nice hearty soup for a cold winters day with some bread or cheese scones. It’s nothing special just a really tasty soup! You could add some double cream or coconut milk for a more luxurious soup for a special occasion or dinner party.
Start by preparing the swede and carrots - peel and chop into roughly 2-3cm chunks - set aside.
In a large pan heat the oil then add the onions and garlic, then stir until soft but not browned.
Then add the spices followed by the stock, swede and carrots.
Leave to simmer for 45 minutes until the vegetables are all soft, then remove from the heat.
Blend the soup with a stick blender or in a liquidiser. Season to taste.
Serve warm with bread and butter.
Swede & Carrot Soup
Sarah’s servings: 6
Sarah’s skill: Easy
Cooking time: 60 minutes
INGREDIENTS
800g swede, unprepared weight
400 g carrots, unprepared weight
2 tbsp olive oil
1 large onion, roughly chopped
3 garlic cloves, roughly chopped
1 tsp ground ginger
1 tsp ground turmeric
1 tsp ground corriander
1 ltr vegetable stock
salt and pepper to taste
METHOD
Prepare the swede and carrots - peel and chop into roughly 2-3cm chunks, then set aside.
In a large pan heat the oil then add the onions and garlic, then stir until soft but not browned.
Then add the spices followed by the stock, swede and carrots.
Leave to simmer for 45 minutes until the vegetables are all soft, then remove from the heat.
Blend the soup with a stick blender or in a liquidiser. Season to taste.
Serve warm with bread and butter.
SARAH’S EXTRA SLICE
You can freeze the soup for up to 3 months.
You could add 100ml of double cream or some coconut milk to make the soup more luxurious and creamy if you prefer.
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