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Curried swede soup

Curried swede soup with mango chutney cheese toasties served on the side

Curried swede soup

Name: Curried swede soup
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 2 h 10 min
Yield: 6
Ingredients: 2 tbsp olive oil; 30g butter; 1 onion sliced; 2 celery sticks finely chopped; 1 thumb-sized piece of ginger peeled and finely grated; 1 large garlic clove crushed; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground turmeric; 1 tbsp medium curry powder; 800g swede peeled and chopped into 3cm pieces; 1.8 litre vegetable or chicken stock; 50ml double cream; yogurt and chilli flakes, to serve; 180g mature cheddar coarsely grated; 3 spring onions finely sliced; 1 heaped tsp nigella seeds; ½ small bunch of coriander finely chopped; 2 tbsp butter; 4 large slices white sourdough; 2 tbsp mango chutney

Esther Clark

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Serves 4 - 6

Easy

Prep: 30 mins

Cook: 1 hr and 40 mins

A star rating of 4.6 out of 5.22 ratingsRate

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Serve a big bowl of our curried swede soup with cheese and mango chutney toasties for the ultimate comfort food dish. It's a great meal for the winter months

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
30g butter
1 onion

sliced
2 celery sticks

finely chopped
1 thumb-sized piece of ginger

peeled and finely grated
1 large garlic clove

crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tbsp medium curry powder
800g swede

peeled and chopped into 3cm pieces
1.8 litre vegetable or chicken stock
50ml double cream
yogurt

and chilli flakes, to serve

For the cheese toasties

180g mature cheddar

coarsely grated
3 spring onions

finely sliced
1 heaped tsp nigella seeds
½ small bunch of coriander

finely chopped
2 tbsp butter
4 large slices white sourdough
2 tbsp mango chutney

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Nutrition: Per serving (6)

kcal567
fat30g
saturates16g
carbs47g
sugars13g
fibre8g

high
protein24g
salt3.7g

Method

step 1

Heat the oil and butter in a large saucepan or flameproof casserole dish over a medium heat, and fry the onion, celery and a large pinch of salt for 10 mins until the veg is soft and starting to caramelise. Stir in the ginger and garlic and cook for 1 min more. Add the cumin, ground coriander, turmeric and curry powder. Fry for 1 min more. Stir in the swede and stock. Bring to a simmer. Cover and simmer for 1 hr 15 mins more until the swede is soft. Season. Blitz using a hand blender until smooth. Stir in the cream.
step 2

For the toasties, mix the cheddar with the spring onions, nigella seeds and coriander. Butter one side of each bread slice. Divide the cheese mix between two slices on the unbuttered side, add the chutney, and sandwich with the other slices, butter-side-out. Heat a medium pan over a medium-low heat, add the sandwiches, and weigh them down with another pan. Fry on each side for 4 mins until golden and the cheese has melted. Cut in half. Serve the soup in bowls topped with some yogurt and chilli flakes, with the cheese on toast on the side.

Recipe from Good Food magazine, February 2021

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A star rating of 4.6 out of 5.22 ratings

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