Swede and Carrot Soup

Soup?! It’s a souper one! Yes, we are debuting the blog with a soup post! Instead of a typical ‘About Me’ post, I thought this would be the perfect time to share a winter warmer ahead of more exciting posts. Stayed tuned every week for some fun content and feel free to leave a comment!

A warming recipe for autumn and winter – Swede and Carrot soup, with a sprinkling of toasted hazelnuts!

– 1 teaspoon garlic purée or 1 garlic clove, crushed
– 500g swede, chopped into cubes (approx. thumb sized)
– 350g/4 to 5 carrots, peeled and chopped (approx. thumb sized)
– 50g red lentils
– 1 teaspoon cumin
– 1 stock cube (I use chicken) + 500ml boiling water
– 5g hazelnuts or pumpkin seeds, for topping (optional) see TIP

This simple no-fuss, super-simple soup is wonderful for the colder months. I often make this at dinner time, topped with toasted hazelnuts or pumpkin seeds and save the rest in the fridge for the next following days for lunch! Tasty and time saving!

1- Place the garlic, swede, carrots and lentils into a large pan on the heat
2- Mix the cumin into the stock and pour over the chopped vegetables and bring to the boil
3- Once boiling, reduce the heat and simmer for about 35-40 minutes, stirring occasionally
4- After this time, the veg should have softened. Give it a final mix before pouring into a food processor – alternatively, you can use a hand blender
5- Blitz until smooth, or a bit less if you like a few chunks!
6- Give yourself a generous helping before topping with roasted hazelnuts or pumpkin seeds!

TIP: Roasted Hazelnuts
Place hazelnuts on a small roasting tray. Put in the oven for 10 mins at about 200°c before blitzing to fine bits in a food processor

Check the stock cube you are using to easily turn this into a gluten-free and vegan option!

Feel free to leave a comment below!

Any recipes you want to see?

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