Swede glorious swede. It’s one of poor root vegetables that nobody seems to know what to do with. But swede is delicious when used in the right way. This flavoursome and hot soup is a great way to enjoy the mighty root vegetable.
Adding red lentils to the swede soup provides an added nutritional benefit, but it also helps to give the soup a “meatier” texture.
If you’re looking for more swede recipes you’re in luck, I have tons on the site. I’ve compiled them into a list of my favourites. Some highlights are the Swede and Lentil Jungle Curry or the Creamy Swede Vegan Mac and Cheese. It’s my mission to make swede celebrated as the versatile and delicious vegetable it is!
When to eat
I recommend eating this soup from September to May, but you’ll get the best of the carrots and swede in the late summer to early winter months.
Spicy Red Lentil and Swede Soup
This meal is around 90% less polluting than the average UK meal.
Eating this recipe will save around 2.65 KG CO2e per person.
That’s equivalent to the emissions produced driving 21.90 KM in a modern car.How do I calculate this?
- 800 g Swede (peeled and chopped into rough 1cm cubes)
- 2 Large Carrots (peeled and chopped into rough 1cm slices)
- 1 Medium Onion (peeled and finely diced)
- 3 Cloves Garlic (peeled and finely diced)
- 200 g Red Lentils
- 1 Litre Vegetable Stock
- 1-2 Teaspoons Chilli Flakes (increase or decrease the amount of chilli flakes depending on how spicy you want your soup)
- 1 Teaspoon Coriander Powder
- 1 Teaspoon Cumin Powder
- 1 Teaspoon Turmeric
- 1 Teaspoon Sugar
- 1 Tablespoon Sunflower Oil
- 15 g Fresh Parsley (finely chopped)
- Heat the sunflower in a deep saucepan over a medium heat. Add the onions and garlic and fry for 2-3 minutes until the onion is soft.
- Tip in the spices – the coriander powder, cumin powder, turmeric, chilli flakes and sugar. Stir the contents to evenly cover the onion.
- Add the swede, carrot and lentils to the pan. Pour over the stock and bring the soup to the boil. Then reduce the heat of the pan, cover, and simmer for 20 minutes or until the swede, carrot and lentils are nicely soft.
- Once the vegetables have cooked, blend about 1/2 of the soup using a hand blender or food processor. Combine the blended portion with the rest of the soup and heat through for a few minutes.
- Remove the soup from the heat stir the chopped parsley into the soup. Then season to taste with a good helping of kosher salt.