Some soups are so classic that we forget how delicious they are! This simple swede and carrot soup is made with winter root vegetables and lovely red lentils. It's simple, cheap and warming! Perfect for when you want a cosy soup that is full of vegetable goodness!
I love how this easy-to-make swede (rutabaga) soup comes together in simple steps. Just peel your veggies, chop and simmer in a flavourful broth for the ultimate in thrifty and delicious comfort food.
🥔Swede or Rutabaga?
What exactly is a swede? Well, a swede is a rutabaga. And a rutabaga is a swede. It's a root vegetable and is a form of Brassica Napus. Interestingly it's originally a cross between a turnip and a cabbage! (read more about it over on wikipedia!. Fascinating) It tastes to me a bit like broccoli stalks or turnips, and is perfect for chopping up into little pieces and adding to stews, soups or making into mash.
In this soup we combine it with :
- Carrots - carrots are sweet and add a lovely golden colour to the soup. They compliment the very slightly bitter green flavour of the swede.
- Onion- Sweet and aromatic, a gently softened onion adds a savoury but sweet note to the soup.
- Red Lentils- quick to cook and a lovely colour, red lentils also add a slightly peppery note and extra protein.
- Potato- a slightly floury type of potato cooks down in the broth and adds a lovely dimension to the overall mouthfull of each soup.
- Good quality vegetable stock- good stock makes this soup delicious. You can make your own or choose a good quality pre-made stock or boullion (We like 9 meals from Anarchy stock if you're in the UK)
- Herbs.- Bay leaves, thyme and oregano add depth of flavour and herbal notes that compliment the swedes natural sweet but slightly bitter flavour. Extra fresh parsley to sprinkle on top is always nice too.
👩🍳How to make this soup
For the full instructions and quantities on how to make this classic Swede and Carrot soup see the recipe card below. These visual instructions are a helpful step-by-step soup making guide.
- Finely chop your onion
- Peel and chop the carrots and potato.
- Use a sharp knife and chop the swede in half. You can peel the swede with an ordinary vegetable peeler. Then chop.
- Sautee the onion in olive oil until softened. Add the carrots.
- Stir in the chopped swede and potato and coat in the olive oil.
- Add the red lentils.
- Now add in the stock (or water with boullion or a stock cube dissolved in it)
- Add the bay leaves, oregano and thyme. Simmer until the vegetables and lentils are soft.
- Season to taste- add a little pepper, hot sauce and a small splash of cider (or white wine) vinegar to balance the flavours.
- Remove the bay leaves to serve. Sprinkle over fresh parsley.
If you like you could blend the swede and carrot soup for a smooth and creamy soup. Simply pop it into your blender or use a stick blender. I quite like how the vegetables retain a little bit of soft bite in contrast with the flavourful broth however!
If you have homemade vegetable stock, that is always good. Alternatively, I like Marigold Boullion, Steenbergs Vegetable Boullion or 9 Meals from Anarchy stock concentrate. Or use your favorite stock cube!
This soup is really lovely with some fresh or frozen spinach or kale stirred into it. I like to do that when reheating or just before serving so it retains its fresh green-ness!
You can use pre-cooked beans such as cannellini beans or kidney beans. Or choose a different type of lentil. You might need to adjust the cooking time or add more stock.
A little bit of vinegar adds a lovely acidity that balances the flavour of the soup. I add in about a tablespoon and then test the flavour balance.
This soup freezes very well. Put it into one or two-portion containers and freeze! It also stores well in the fridge for up to 5 days.
This soup is ideal for meal prepping. Make double and freeze some too!. It is perfect for adding other vegetables or flavourings as you heat it up, so you can change up the flavours over the week.
🍞Serving Ideas & Similar Recipes
This Swede and Carrot Soup goes souper (sorry) with yummy bread! And salad! Plus we have some other simple soups that we love to make that you might like too.
- Easy Triple Garlic Flatbreads
- Easy Vegan Chickpea Flour Flatbreads.
- Vegan Spring Greens Minestrone Soup with Gremolata
- Vegan Yellow Split Pea & 'Ham' Soup
- Harissa Roasted Chickpea & Tomato Salad
- Vegan Caesar Salad with Crunchy Chickpea Croutons (Gluten Free!)
Classic Swede and Carrot Soup
- 1 Saucepan
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
- 1 swede (also called a rutabaga)
- 3 medium carrots
- 1 medium floury potatoes
- 1 large onion
- 250 g (1 ⅓ cups) red lentils
- 2 tablespoon (2 tablespoon) olive oil
- 1000 ml (4 ¼ cups) vegetable stock
- 3 bay leaves
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 tablespoon white wine vinegar / apple cider vinegar
- salt & pepper to taste.
- Peel and chop the vegetables, including the swede, into 1cm cubes. Even pieces means that they all cook evenly.
- In a large pan, sautee the onion and carrot in olive oil until the onion is translucent.3 medium carrots, 1 large onion, 2 tablespoon olive oil
- Add in the potato and swede and stir.1 swede, 1 medium floury potatoes
- Add in the lentils and herbs.250 g red lentils, 3 bay leaves, 1 teaspoon oregano, 1 teaspoon thyme
- Add in the vegetable stock and bring to a simmer.1000 ml vegetable stock
- Let simmer with a lid on for about half an hour or until the vegetables and lentils are soft.
- If you need more liquid, make sure to add in more stock here.
- Stir in the vinegar, then taste and add pepper or more salt if needed.1 tablespoon white wine vinegar / apple cider vinegar, salt & pepper to taste.
- Serve warm with fresh parsley and crusty bread to dip.