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Make this curried swede soup, then check out our butternut squash soup, cauliflower soup and more easy soup recipes.

Developed in Sweden in the 17th century, a swede is a cross between a cabbage and a turnip. Store them in a brown paper bag in the fridge to keep them fresh for at least a week.

Ingredients

  • 2 tbsp olive oil
  • 1 onion, roughly chopped
  • 2 garlic cloves, finely chopped
  • 900g swede, peeled and roughly chopped
  • 400g sweet potato, peeled and roughly chopped
  • 2 tbsp mild curry powder
  • ½ tsp cayenne pepper (optional)
  • 400ml can coconut milk
  • 900ml vegetable stock
  • 1 tsp lime juice
  • 2 tbsp coriander, finely chopped

Method

  • STEP 1

    Heat half the oil in a large pan over a medium heat and cook the onion for 4-5 mins or until just beginning to soften. Season, then stir in the garlic, swede, sweet potato, curry powder and cayenne, if using. Cook, stirring, for 3-4 mins or until fragrant.

  • STEP 2

    Pour most of the coconut milk into the pot, reserving 2 tbsp. Add the stock. Bring to the boil, then reduce the heat to a simmer, cover and cook for 25-30 mins or until the swede is tender. Remove from the heat and blitz with a hand blender until smooth. Meanwhile, mix the remaining oil with the lime juice and coriander.

  • STEP 3

    Serve the soup in bowls, topping with the reserved coconut milk and the coriander mixture.

Discover more delicious swede recipes

Swede singaras with honey and cumin

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