We have a weekly delivery of box of organic vegetables. It’s a self imposed challenge to use up whatever they send. I’ve got 3 choices for ‘do not send’ – these are currently occupied by beetroot (beets you Americans), Brussell sprouts and avocado. It’s not just organic – they work hard on reducing the travel miles on the vegetables. Hence, the humble swede appears frequently in the box.

Why is it called rutabaga in America? And what is a turnip if its not a baby swede? Who knows, the weird and wonderful names of vegetables are beyond my expertise.

When a boring root vegetable appears – soup is the answer. Oven roasting does wonders for root vegetables going into soup, really adds a layer of taste. It’s worth the extra prep time and clean up. I like to really scorch the swede just to the edge of burnt. I did it by accident – oh the dangers of multi tasking a well known recipe – and now it’s required by the Davinator.

Handy tools for this recipe: parchment paper for roasting, a mandolin for slicing in the vegetables, a stick blender to puree the soup at the end. Or a good sized blender. Can also be done in a food processor but both of those alternatives add messy clean up steps.

I add croutons and sautéed chorizo to make the soup a meal. If you’re feeling a need for more vegetables, a green salad on the side would be lovely.

Make this recipe vegan by omitting the butter and avoiding cream or chorizo.

Let’s get cooking.

Ingredients

The recipe proportions are for 450 grams of swede. Adjust if your swede is larger or smaller. Usually larger, in my experience.

• 1 swede, peeled and cut into 2 cm (1 inch) cubes
• olive oil
• salt and pepper
• 1 onion (mandolin into the soup or chop well)
• 2 tablespoons of brandy (trust me)
• 2 medium carrots (mandolin into the soup or chop well)
• 2 stalks of celery (mandolin into the soup or chop well)
• 1 tablespoon dried thyme
• 1.25 litres vegetable stock
• Optional garnish: cream, croutons, fried chorizo
• Plain bread croutons – 6 to 8 generous sized croutons per bowl of soup
• 50 grams of chorizo per bowl of soup

Instructions

1. Preheat oven to 180C(fan)200C(nonfan)/400F
2. Peel the swede and cut into 2 cm (1 inch) cubes
3. Put some olive, salt and pepper in a bowl, add the cubes of swede and toss
4. Line baking trays with parchment paper and put the well coated swede in a single layer on the baking trays. Don’t crowd the cubes together because then it steams more than roasts.
5. Roast for 20 mins, remove, turn thoroughly with a spatula, return to the oven for another 20 minutes. Keep an eye on the swede, you want to caramelise not burn but the more brown the better.
6. Meanwhile, heat another tablespoon of olive oil and a similar amount of butter in a large deep saucepan. Add the onions – either pre-chopped or mandolin. Cook over medium heat until well translucent. Pour the brandy or cognac over the onions and turn up the heat to burn off the alcohol. (Sniff the vapours, you’ll know when the alcohol is gone).
7. Return pan heat to medium, add the carrots, celery and thyme. Cook for another five minutes, add the stock and the roasted swede.
8. Bring to a gentle boil, cover and cook for 25-30 minutes. Turn the heat down once you’ve covered the mixture so it’s just ticking over.
9. Purée the soup by your chosen method – if you tneed the exercise, you can put the soup through a ricer or a potato press as an alternative. Return the soup to the pan and cover while you prepare the garnish.
10. If you’re adding chorizo, slice into diagonal rounds and add to a warm skillet, sauté to release the oil and throw the croutons in. The chorizo will shrink and look a bit dry but it makes the flavour more concentrated and the fried croutons are little flavour bombs.
11. Serve in pre-warmed bowls, with a swirl of cream if you want and your choice of garnish.

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Tags: roasted rutabaga souproasted swede souproot vegetable souprutabagarutabaga soupswedeswede soupvegan soupvegetarian soup