Best 2 Swede Soup Jamie Oliver Recipes

Embark on a culinary journey with our delightful Swede Soup, a heartwarming and nutritious dish that embodies the essence of comfort food. This soup is a harmonious blend of flavors, textures, and colors, featuring the humble swede as its star ingredient. Savor the sweet and earthy notes of swede, complemented by the aromatic embrace of leeks, garlic, and ginger. Enrich the broth with vegetable stock and a touch of cream, creating a velvety and satisfying base for this nourishing soup. Elevate the experience with a sprinkle of fresh herbs like parsley or chives, adding a burst of freshness and vibrancy. Our recipe collection offers three enticing variations to cater to diverse preferences and dietary needs. Discover the classic Swede and Carrot Soup for a timeless and comforting choice, the indulgent Swede and Bacon Soup for a smoky and savory twist, and the wholesome Vegan Swede Soup for a plant-based delight. With its versatility and goodness, our Swede Soup promises to warm your soul and tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

JAMIE OLIVER'S MASHED ROOT VEGETABLES

Jamie Oliver's Mashed Root Vegetables image

From Jamie Oliver's cookbook The Return of the Naked Chef. I would like to personally thank Recipezaar member French Tart for posting this recipe for me by request in the Celebrity Chefs' forum. She has kindly given me permission and her blessing to post it on the site. Thank you and mercy buckets, French Tart!

Provided by COOKGIRl

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

4 1/2 lbs root vegetables (celeriac, potatoes, *swede, parsnips, carrots, Jerusalem artichokes)
salt & freshly ground black pepper, to taste
extra virgin olive oil or butter

Steps:

*NOTE: swedes are known in US as rutabagas. I've also used yams/sweet potatoes, turnips and fingerlings in this recipe. ~fyi~.
Feel free to use any single vegetable or a mixture of your favorites. Cookgirl says that a mixture of root vegetables is the way to go!
Peel the root vegetables then chop up into golf-ball sized pieces, place in salted boiling water and cook until very tender.
Drain in a colander.
Place the vegetables back in the pan and mash with a potato masher.
You can mash them as smooth or as chunky as you like. Season with salt and pepper, then enrich the flavor with extra virgin oil or butter, or both, to taste. (I prefer using both olive oil and butter.).
Jamie continues to say: once cooked, the mashed vegetables can be kept warm in a bowl covered with kitchen foil over simmering water. This is handy when cooking for a dinner party -- (especially when timing is of utmost importance.).

CURRIED SWEDE SOUP & MANGO CHUTNEY CHEESE TOASTIES

Curried swede soup & mango chutney cheese toasties image

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

Provided by Esther Clark

Categories Lunch, Supper

Time 2h10m

Number Of Ingredients 21

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

Steps:

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.
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.

Nutrition Facts : Calories 567 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 24 grams protein, Sodium 3.7 milligram of sodium

Tips:

Use a good quality vegetable stock for the best flavor.
Add a teaspoon of ground cumin or coriander for a warm, earthy flavor.
If you don't have a blender, you can mash the vegetables until smooth with a potato masher.
Serve the soup with a dollop of yogurt or sour cream, and a sprinkling of fresh herbs.
To make the soup ahead of time, let it cool completely and then store it in the refrigerator for up to 3 days. When you're ready to serve, reheat the soup over medium heat until warmed through.

Conclusion:

Swede soup is a delicious, healthy, and comforting dish that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your household.