Switch up your soup with this gingery swede recipe.
Swede isn’t usually on my shopping list, but when I saw one for 39p I couldn’t resist. It’s always nice to add different fruit and veggies to your basket. It helps you to get more variety in your meals and micronutrients in your diet.
Swede are in season from the middle of October to the end of February, which might explain why it was so cheap. They’re a good source of vitamin C and contain lower levels of vitamin A, B vitamins, potassium and iron. But when combined with the carrots and sweet potato in this soup it packs a bigger nutritional punch and could aid your body in fighting off infections and repairing itself. Pretty important at this time of year!
This soup is fairly light so I ate big bowl with some avocado on toast which was delicious.
3 of your 5-a-day
- 1 small swede
- 4 medium carrots
- 1 small sweet potato
- 2 stalks of celery
- 1 thumb sized chuck of ginger
- 1 tbsp olive oil
- 1 tbsp bullion stock powder
- 2 cups of boiling water
- black pepper
- toppings: coconut flakes, lime zest and chilli flakes.
- Pre-heat your oven to 180°C.
- Peel and chop all the veggies (apart from the celery) into 3-4cm chunks. Place them on a baking tray and drizzle in olive oil, then grind over some pepper.
- Roast the veg for 20 minutes. Then add the celery and turn over the other vegetables.
- Once the veggies are cooked take them out of the oven and let them cool slightly.
- Transfer the veg to the blender and add the stock and water.
- Blend until smooth then transfer to a bowl and add your toppings.
Did you know….
Swede can also be called rutabaga (usually in America!), yellow turnip or neeps. I never knew!