Description
Jamie Oliver’s Swedish swede soup brings Nordic comfort to your winter table. Hearty root vegetables and warming spices meld together, creating a soul-satisfying bowl that whisks you straight to Scandinavian kitchens.
Ingredients
Scale
Vegetables:
- 275 grams (10 ounces) carrots, peeled and diced
- 225 grams (8 ounces) swede, peeled and diced
- 225 grams (8 ounces) parsnips, peeled and diced
Seasoning and Aromatics:
- 1 onion, finely chopped
- 2 teaspoons medium curry paste
- 2 tablespoons (30 milliliters) sunflower oil
- Crushed coriander seeds, to garnish
Liquid and Garnish:
- 1.3 liters (2 ¼ pints) vegetable stock
- Natural yogurt
- Parsnip crisps for garnish
Instructions
- Initiate the flavor foundation by warming sunflower oil in a spacious cooking vessel. Gently sauté finely chopped onions until they transform into a translucent, softened state, approximately 5-6 minutes. Incorporate curry paste and allow it to bloom for an additional minute, releasing its aromatic essence.
- Introduce a medley of root vegetables – diced carrots, swede, and parsnips – into the seasoned pan. Ensure they are evenly distributed and cover the pan, permitting the vegetables to gently cook and release their natural sweetness for about 5 minutes.
- Elevate the soup’s depth by pouring in 850 milliliters (1 ½ pints) of vegetable stock. Season with a balanced blend of salt and freshly ground black pepper. Bring the liquid to a vigorous boil, then reduce the heat to a gentle simmer. Allow the mixture to develop its flavors for 30 minutes, ensuring the vegetables become tender and easily pierced with a fork.
- After cooling the mixture for 10 minutes, carefully transfer the contents to a blender or food processor. Purée until achieving a silky, uniform consistency. Return the soup to the original pan, and if a more delicate texture is desired, gradually incorporate an additional 150 milliliters (¼ pint) of stock, heating gently.
- Perform a final seasoning taste test, adjusting salt and pepper as needed. Ladle the vibrant soup into preheated serving bowls. Enhance each portion with a generous dollop of natural yogurt, artfully garnish with delicate parsnip crisps, and sprinkle crushed coriander seeds for a sophisticated finishing touch.
Notes
- Toasting coriander seeds unlocks deep, nutty aromatics that transform the soup’s flavor profile.
- Immersion blenders offer convenient, mess-free blending directly in the cooking pot.
- Room temperature ingredients ensure smoother, more consistent soup texture.
- Extra vegetable stock allows easy adjustment of soup thickness after blending.
- Vegan modifications work wonderfully with coconut cream as a creamy yogurt replacement.
- Freezing extends the soup’s enjoyment for up to 3 months with gentle thawing techniques.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Sautéing, Simmering, Blending
- Cuisine: UK
Nutrition
- Serving Size: 4
- Calories: 135 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 6 g
- Protein: 3 g
- Cholesterol: 0 mg