Curried swede soup
- Linzi Pucino
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Serves 6 as a starter or 4 as a main
Easy
Prep: 5 mins
Cook: 40 mins
A star rating of 5 out of 5.2 ratingsRate
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This curried swede and coconut soup is the perfect winter warmer to enjoy with freshly baked crusty bread.
Low calorie
Vegan
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Make this curried swede soup, then check out our butternut squash soup, cabbage 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
Nutrition
-
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
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900ml vegetable stock
-
1 tsp lime juice
-
2 tbsp coriander
finely chopped
Nutrition: per serving (6)
-
kcal251
low
-
fat15.9g
-
saturates10.3g
-
carbs21g
-
sugars11.6g
-
fibre5.7g
-
protein3.1g
-
salt0.5g
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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
Authors
Linzi Pucino
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