This vegan swede and carrot soup is one of my favourite choices at this time of year. It is great for warming you up and is full of great winter flavours.
My mum always used to make mashed swede and carrots with a roast dinner, and I used to love it! This soup is just the same but with a few extra herbs and not quite as thick. If, however, you do accidentally make it too thick you always add a little extra hot water or some vegan milk.
This recipe makes 2 portions of soup, and does well the next day if it is kept in the fridge. I often like to make enough soup to have another portion leftover for lunch the next day. You can store this soup in the fridge for 3 days. You can also freeze it if you don't think you will finish it all off in only a few days.
I used a little dried rosemary to season my soup, but if this isn't your preferred herb you can try it with any herbs you like more or mixed herbs instead.
This is great served with warm homemade garlic bread, check out our recipe here. Check out our bread page for more perfect recipe to pair with this soup.
Swede;
Swede is extremely nutritious and full of antioxidants.
They are low in calories which could help with weight loss and may provent aging earlier on.
Carrots;
Carrots are very nutrtious; they are a great source of vitamins, minerals fiber and antioxidants.
They are a weight loss friendly food and have been linked to lower cholesterol levels.
Carrots have been linked to reduced risk of cancer.
Please do your own research, there is still so much to find out!
I hope you love this as much as we do!
If you hve any questions please send us a message. You can send us a message on here, facebook, instagram and youtube. We look forward to talking with you!
Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!
Katie
Swede & Carrot Soup - Serves 2
Ingredients
1 Swede, Cubed
2 Medium Carrots, Cubed
3 Garlic Cloves
Ground Pepper
Dried Rosemary
Oil
1 Veggie Stock Cube
1 Pint Boiling Water
Method
Preheat your oven to 180c.
Cut the swede and carrots into small cubes.
Skin the garlic cloves but leave whole.
Put all vegetables in a baking tray and drizzle with oil.
Season with ground pepper and dried rosemary.
Roast for 30 minutes.
When roasted, pour the vegetables in a large saucepan.
Pour the stock cube and water over the vegetables.
Simmer this mix for 25-30 minutes.
Remove the saucepan from the heat and let cool for a few minutes.
Use a hand blender to blend the vegetables until smooth. If it is too thick add a little more hot water to the mix.
Serve
Enjoy!
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