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    Home » Recipes

    Classic Swede (Rutabaga) and Carrot Soup

    Published: Feb 15, 2022 · Modified: Feb 23, 2022 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 5 Comments

    Jump to Recipe Print Recipe

    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.

    A bowl of swede and carrot soup, ready to be eaten. this recipe

    🥔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 :

    1. Carrots - carrots are sweet and add a lovely golden colour to the soup. They compliment the very slightly bitter green flavour of the swede.
    2. Onion- Sweet and aromatic, a gently softened onion adds a savoury but sweet note to the soup.
    3. Red Lentils- quick to cook and a lovely colour, red lentils also add a slightly peppery note and extra protein.
    4. Potato- a slightly floury type of potato cooks down in the broth and adds a lovely dimension to the overall mouthfull of each soup.
    5. 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)
    6. 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.
    A bowl of soup with a hand coming in to scoop it up. There is a large pan of swede soup in the background 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.
    • Image showing whole swede, carrot, potato and ready to chop finely.
      Peel swede, carrot, potato and chop finely.
    • Image showing pan with oil.
      Heat some olive oil in a large pan.
    • Showing the finely chopped onion and carrot being put into a pan.
      Tip in carrots and onion and cook until onion is translucent.
    • 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.
    • Add chopped swede and potato.
      Add chopped swede and potato.
    • Add red lentils and herbs.
      Add lentils and herbs.
    • Simmer in stock until vegetables are soft.
      Simmer the vegetables in stock until vegetables are soft.
    • Adjust seasoning of the swede soup and serve with parsley.
      Adjust seasoning of the swede soup and serve with 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!

    ❓Soup FAQ

    What kind of vegetable stock do you recommend?

    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!

    Can I add other vegetables to this soup?

    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!

    Can I use other legumes such as beans instead of lentils?

    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.

    Why do you add some cider vinegar or white wine vinegar to the soup?

    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.

    How can I store this soup?

    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.

    Can I use this soup for meal prep?

    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!)

    If you love this recipe, please share this post with your friends on Pinterest or Facebook, or tag me on Insta! Don't forget to also please comment and star ⭐this recipe too!

    Love & Vegan Yummies,

    Louise xx (P.S. Follow me on Insta and Tik Tok!)

    A bowl of swede and carrot soup with a hand scooping up a spoon of soup.

    Classic Swede and Carrot Soup

    Louise-Claire Cayzer
    An easy soup made with winter root vegetables and red lentils. This easy swede soup is a classic that everyone will love in mid-winter!
    4.86 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Course Appetizer, Soup
    Cuisine british, Vegan
    Servings 4
    Calories 404 kcal

    Equipment

    • 1 Saucepan

    Ingredients Note:

    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!!)

    Ingredients

    • 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.

    Instructions

    • 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.

    Nutrition

    Calories: 404kcalCarbohydrates: 66gProtein: 19gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1052mgPotassium: 1314mgFiber: 25gSugar: 11gVitamin A: 8240IUVitamin C: 43mgCalcium: 115mgIron: 6mg
    Keyword bean soup, carrot, lentil, swede
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

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    1. Beth says

      February 22, 2022 at 7:48 pm

      5 stars
      This was such a great post to teach me more about this delicious soup! I love soups year round so this will be added to my list!

      Reply
    2. Jenn says

      February 22, 2022 at 7:54 pm

      5 stars
      My husband has been asking for carrot soup all week - I think this is the one! xoxo

      Reply
    3. Kechi says

      February 22, 2022 at 8:25 pm

      5 stars
      This looks and sounds so delish! I love the idea of serving it with garlic flatbreads! YUM

      Reply
    4. Healthy Seasonal Recipes says

      February 22, 2022 at 9:43 pm

      5 stars
      Thank you for all of the helpful hints when making this recipe. Can't wait to have this on a cozy night in with a light salad!

      Reply
    5. Eliza says

      February 22, 2022 at 10:18 pm

      5 stars
      What a special recipe! I absolutely love rutabagas, and now I can enjoy this tasty, hearty soup whenever I get a craving. Thanks for another winner from The Vegan Larder!

      Reply

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