Swede and Carrot Soup
A warming soup made from swede, carrot, sweet potatoes, leeks and balsamic vinegar.
Servings 8 people
Calories 266kcal
Equipment
- large saucepan with a 10 liter capacity
Ingredients
- 1 kg swede (rutabaga) 2.2 lb
- 500 gr carrots 1.1 lb
- 1 kg sweet potatoes 2.2 lb
- 1 stick leeks about 300 gr or 10 oz
- 3 liters vegetable stock 101 fl oz
- 3 tablespoon balsamic vinegar
- 2 tablespoon honey
- 3 tablespoon olive oil
- salt and pepper to taste
Instructions
- Peel the swede, carrots and sweet potatoes. Clean the leek
- Cube the swede, carrots and sweet potatoes into around 5 cm cubes. Slice the leek in thin stripes.
- Prepare the vegetable stock.
- Heat the olive oil in the pot and then fry the leeks until they start to brown.
- Add the swede, carrots and sweet potatoes and cover with vegetable stock. Bring toboil.
- Season the soup while boiling with salt, pepper and honey.
- Cookfor around 80 minutes on a medium heat. You want to make sure the swede andother vegetables are soft but not too mushy
- One the vegetables are cooked you can blend the soup. This is optional. If you prefer a chunky soup, then leave you can leave as if.
- Add in the balsamic vinegar and stir well.
- Iwould suggest reheating the soup before eating, as the flavours intensify oncethe soup is reheated.
Nutrition
Calories: 266kcal | Carbohydrates: 52g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1629mg | Potassium: 1012mg | Fiber: 8g | Sugar: 22g | Vitamin A: 28978IU | Vitamin C: 38mg | Calcium: 114mg | Iron: 2mg