Winter Swede Soup
Winter Swede Soup is a naturally thick, creamy soup containing all the goodness of two simple winter vegetables – swede and leek, plus a blast of garlic. Topped with mustard cress and served with fresh bread. Delicious. For vegans substitute the stock and butter with non-animal alternatives.
4
15 minutes
40 minutes +
Stove top cooking
Ingredients
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1 large swede- washed, peeled, trimmed, cut into chunks
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1 large leek- washed, trimmed and sliced
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3 cloves garlic- whole, papery layer removed, crushed
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60g butter- or 1 tbsp coconut oil
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1 litre stock- made with one vegetable stock and cold water
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Freshly ground black pepper- to taste
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Sea salt- to taste
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Garnish
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Freshly snipped mustard cress
Instructions
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Prepare swede and leek:
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01 Wash both the swede and leek well, removing outer skin/leaves. Cut into chunks or thickly slice.
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Make soup:
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02 Melt butter in a large pan, all ingredients. Add garlic, chicken stock cube and cover with enough water to cover all the vegetables. Season with sea salt and black pepper. Cover pan with a lid and gently simmer until all is soft and tender.
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Blend:
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03 With an electric hand held-blender or food processor, blend smooth or until a coarse puree. Check the seasoning.
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Serve:
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04 Take to the table hot, served in attractive fun china mugs, topped with snipped mustard cress. Enjoy with fresh bread to dunk.
Notes
This soup can be frozen and will keep up to 3 months.
