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–+ servings
Roasted swede soup in a white soup bowl.
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5 from 8 votes

Easy Roasted Swede Soup

An easy roasted swede soup recipe, flavoured with smoked paprika and thyme! It's healthy, nutritious, and packed full of flavour.
Course Soup
Cuisine British
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 205kcal
Author Beth Sachs

Equipment

  • Chopping Board
  • Potato Peeler
  • Knife
  • Roasting Tin
  • Large Saucepan
  • Stick Blender

Ingredients

Metric - US Customary
  • 1 Swede peeled and diced (2cm dice)
  • 1 Sweet Potato peeled and diced
  • 2 tablespoon Olive Oil
  • 1 Onion peeled and finely chopped
  • 1 Carrot peeled and finely chopped
  • 2 Garlic Cloves peeled and finely chopped
  • 2 teaspoon Smoked Paprika
  • 1 teaspoon Thyme dried
  • 750 ml Vegetable Stock
  • 30 ml Double Cream
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper

Instructions

  • Preheat the oven to 200c (180 fan/ Gas 6) and place the diced swede and sweet potato into a roasting tin. Drizzle with one tablespoon of olive oil and sprinkle with salt and then roast in the oven for 35-40 minutes, shaking halfway through cooking.
    1 Swede, 1 Sweet Potato, 2 tablespoon Olive Oil
  • Meanwhile, heat a tablespoon of olive oil in a large saucepan and gently cook the onions, carrots, and garlic until soft. This should take 4 -5 minutes.
    2 tablespoon Olive Oil, 1 Onion, 1 Carrot, 2 Garlic Cloves
  • Add the smoked paprika and thyme and give it a stir.
    2 teaspoon Smoked Paprika, 1 teaspoon Thyme
  • Stir in the vegetable stock and roasted swede/sweet potato mix. Simmer on a low to medium heat for 20 minutes or until the vegetables are tender.
    750 ml Vegetable Stock
  • Blitz with a stick blender for a smooth soup. You may want to add a little boiling water to get just the right consistency.
  •  Season with salt and pepper and finally stir in the cream. Heat through and serve!
    30 ml Double Cream, 1 teaspoon Salt, ½ teaspoon Black Pepper

Notes

Expert Tips:
  • Mash the vegetables first before blitzing with the stick blender. This will prevent splatters all over your kitchen!
  • You can also wrap a clean tea towel around the pan when blitzing the soup to prevent splatters.
  • Try making the soup in your slow cooker. There is no need to reduce the quantity of stock. Cook on high for 3-4 hours until the vegetables are tender enough to liquidise.
 
Variations:
  • Use different combinations of root vegetables. Parsnip and swede work well.
  • Swap the sweet potato for butternut squash or celeriac.
  • Add chopped fresh ginger to the soup for warmth and spice.
  • Add a pinch of nutmeg.
  • Like your food spicy? Add a chopped red chili or garnish the soup with chili flakes.
  • Drizzle the soup with extra double cream when serving and sprinkle with some fresh chopped parsley.
 
Storage:
Store: The soup can be stored in an airtight container in the fridge for up to 3 days.
Reheat: Place the soup in a microwaveable bowl and reheat on high until piping hot. You can also reheat the soup in a pan on the hob.
Freeze: Allow the soup to cool, transfer to a freezer-safe container, and freeze for up to 3 months. Defrost in the fridge before reheating.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Easy Roasted Swede Soup
Amount per Serving
Calories
205
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
6
g
Cholesterol
 
9
mg
3
%
Sodium
 
1384
mg
60
%
Potassium
 
616
mg
18
%
Carbohydrates
 
28
g
9
%
Fiber
 
5
g
21
%
Sugar
 
10
g
11
%
Protein
 
3
g
6
%
Vitamin A
 
11591
IU
232
%
Vitamin C
 
30
mg
36
%
Calcium
 
83
mg
8
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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