Cream roasted swede soup


Swede is easy to prepare and can be cooked in much the same way as potatoes – so you can peel, boil, roast or mash it.  Swedes are best stored in a cool, dry place and you’ll find them in season over winter, from October to February. Check out our All about: Swede post here, to learn a bit more about this root vegetable also known as rutabanga.

This recipe is easy to prepare and makes a great way to eat swede, you can serve it with home-made croutons with herbs using bread left overs, or just some crusty bread.

Both recipe and picture are from BBC Good Food.


  • 1 swede, peeled and cut into cubes
  • 3 tbsp olive oil
  • salt and freshly ground black pepper
  • 1 onion, finely chopped
  • 2 carrots, finely sliced
  • 2 stalks celery, finely sliced
  • 1 clove garlic, crushed
  • 6 stalks fresh thyme, leaves only
  • 1.25 litres/2 pints vegetable stock
  • 142ml/5fl oz carton single cream
  • fresh thyme leaves to garnish

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6.
  2. Place the cubes of swede in a roasting tray. Drizzle over two tablespoons of the olive oil and season.
  3. Roast in oven for 25-30 minutes until golden brown and tender, stirring occasionally.
  4. Meanwhile, heat the remaining tablespoon of oil in a large heavy-based saucepan, stir in the onion, carrots, celery, garlic and thyme leaves and fry for 4-5 minutes until softened but not browned.
  5. Add the roasted swede to the pan and pour over the stock.
  6. Bring gently to the boil, cover and simmer for 25-30 minutes, stirring occasionally.
  7. Purée the soup in a food processor or liquidiser until completely smooth. Pass through a sieve for an extra fine texture if preferred.
  8. Transfer the soup back to a clean saucepan. Stir in most of the cream, reserving some for garnishing. Gently heat through and adjust the seasoning if necessary.
  9. Serve in warm bowls or a soup tureen and garnish with a swirl of cream, some fresh thyme leaves and freshly ground black pepper.