Swede is a particularly under-rated vegetable. It has a delicious flavour, is incredibly cheap and is a good source of both vitamin C and potassium. The reason for its lack of popularity is that during world war one many people had to subsist on a diet based around swedes, and by the end of the war the last thing people wanted to eat was swede! This resulted in swedes not being planted and has led to a downward spiral in popularity. This soup makes the most of the flavour and has a beautiful colour. The quantities shown in this recipe serve 2 when served with plenty of crusty bread.
- 1/2 Swede, peeled and diced
- 1 Onion, chopped
- 2 cloves Garlic, finely chopped
- 1 stick Celery, sliced
- 1 Carrot, sliced
- 500ml Vegetable stock
- 2 tbsp Fresh thyme, chopped
- Salt and Freshly ground black pepper
- Fry the onion and garlic over a gentle heat until the onion is transparent.
- Add the swede, stock, celery and carrot, and simmer for 15 - 20 minutes, or until the swede is tender.
- Cool the soup slightly and add the thyme.
- Place in a liquidiser and liquidise until smooth.
- Return the soup to the pan and warm.
- Season as necessary with the salt and pepper, and serve immediately.