Deliciously creamy, savoury soup with a hint of sweetness, complimented with crispy, cheesy, tangy, and herby croutons, fresh parsley and an optional swirl of oat cream.Perfect for a special meal starter, quick lunch, light supper, or even a tasty snack.
Course Dinner, Lunch, Starter
Prep Time 15mins
Cook Time 35mins
Total Time 50mins
Non-stick soup pot
Baking tray with parchment/baking paper if necessary
Immersion stick blender/ or food processor/stand blender or strong arms and a potato masher!
2tablespoonvegan butteror vegan margarine/ or replace with ¾ cup of veggie stock
560gramsswedeor turnip/rutabaga/neeps, sliced into small dice
500millilitresvegetable stockhot, use a vegan chicken flavoured stock if available
2teaspoonsoft brown sugarlight brown sugar/demerara, or replace with maple syrup/coconut sugar/date sugar or regular sugar
Melt the vegan butter in a non-stick pot. If using veggie stock as a replacement heat the stock until simmering.
Add the swede and cook over a low-medium heat for 15-20 minutes. Stir frequently and if necessary add a little bit more stock if too dry. Add extra stock even if using margarine if the pot becomes too dry.
Preheat the oven to 180 Fan/ 200 Celsius/ 392 Fahrenheit/ Gas 6.
After 15 minutes pour in the hot vegan stock, soft brown sugar, and salt and pepper.
Bring to the boil, lower the heat, and simmer for 10 minutes or a few minutes longer if the swede needs it to become soft.
Meanwhile prepare the crispy tasty croutons.
Prepare a baking tray and line with parchment paper if necessary.
Slice the bread into four pieces and then into 4 smaller cubes. Or whatever size you'd like your croutons to be.
Add the cubed bread to a bowl. Mix through the apple cider vinegar, nutritional yeast flakes, and dried mixed herbs until well combined.
Lay out the croutons onto the baking tray and bake on the middle shelf for 10 minutes.
Remove from the oven, flip the croutons over, and bake for a further 3-5 minutes.
Finish the soup:
Whisk the flour and plant milk together until combined.
Once the swede is fork tender, pour in the milk and flour mix.
Blend until smooth. Bring the soup to a gentle simmer (not a fast boil!). Stir and heat through for 2-3 minutes. Season with salt and pepper.
Serve the soup with the crispy croutons, sprinkle of parsley and a swirl of vegan cream if liked.
Nutritional data is provided for guidance only and is not a strict analysis as ingredients vary.
Nutritional data does not include the optional vegan cream garnish.
Leftover cream of swede soup can be stored within a covered container for up to 3 days.
Or frozen for 2-3 months.
Freeze without the crouton, parsley and oat cream garnishes. These are best added freshly prepared before serving the soup.
To reheat bring the leftover cream of swede soup to a gentle simmer in a non-stick pot, for 2 minutes or until just piping hot. Do not fast boil the soup as it contains plant milk that could split. Although even if the soup does split just mix it well, the flavour is not compromised.
For a gluten-free soup use a gluten-free flour blend and a gluten-free vegan stock. And choose a gluten-free bread for the croutons or replace with chickpea croutons, crispy tofu, toasted sunflower seeds or toasted cashews. See recipe notes for links to recipes where the methods are outlined.