Classic Swede and Carrot Soup
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!
Servings: 4
Calories: 404kcal
Equipment
- 1 Saucepan
Ingredients
- 1 swede also called a rutabaga
- 3 medium carrots
- 1 medium floury potatoes
- 1 large onion
- 250 g red lentils
- 2 tablespoon olive oil
- 1000 ml 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: 404kcal | Carbohydrates: 66g | Protein: 19g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1052mg | Potassium: 1314mg | Fiber: 25g | Sugar: 11g | Vitamin A: 8240IU | Vitamin C: 43mg | Calcium: 115mg | Iron: 6mg