Spicy Ginger Swede Soup Post


1 small swede

4 medium carrots

1 medium sweet potato

2 stalks of celery

1 thumb size chunk of ginger

1 tbsp olive oil

2 chicken stock cubes

900ml boiling water

Small bunch coriander

Lime zest of ½ lime

Double cream to drizzle on top

Pre-heat oven at 180 C


  1. Peel and chop all vegetables into 3 – 4cm chunks.  Place all except the celery onto a baking tray and drizzle with the olive oil and season.
  1. Stir so all covered in the oil then place in the oven for 20 minutes.
  1. Take out of the oven after 20 minutes and add the celery and stir to coat all again in the oil.
  1. Place back in the oven for another 15 minutes or longer if needed until all vegetables are cooked.
  1. Remove the cooked Vegetables from the oven and let them cool slightly.
  1. Transfer the cooked Vegetables into a large pot, add the water and stock cubes, ½ the lime zest and the finely chopped coriander stalks (safe the leaves for decoration) then blitz with a hand blender until smooth, taste and season appropriately.
  1. When ready to eat bring the soup to boiling point, ladle into bowls and sprinkle a pinch of lime zest a few coriander leafs and a couple of teaspoons of cream then serve.

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