Swede and Carrots Soup with Mushrooms

Swede has great health benefits and provides vitamins A, B1, B2, B3, B5, B6 B9, and C, E and K. It provides a good source of calcium, potassium, Copper, magnesium, phosphorus, sodium, zinc and fibre. It is low in calories. Recent studies show that Swede can help treat Anaemia, cancer, constipation heart disease and high blood pressure. 

This fine and healthy vegetable originated in Sweden and was originally fed to cattle!

The History of Swede – 

Swede
 This versatile vegetable originated centuries ago in Sweden but did not become a popular eating vegetable for humans until more recent times. It  was originally fed to cattle and it was grown mainly by people from poorer backgrounds and it was a good, healthy and substantial part of their diet, particularly in the winter. Normally swede is  referred to as a winter vegetable. It  is delicious, healthy and super nutritious. This amazing vegetable is a real treasure in winter months or any other months for that matter! 
 

Swede and carrot soup with mushrooms

This was inspired by some left over creamy sauce we used over the weekend. 

It was a very wet and cold  Monday. Been raining  all day, generally just a typical miserable winter day. I wanted something warm and light. I had the swede so I decided to use this  and the creamy mushroom sauce into a delicious homemade soup. 

1 medium size swede. 
3 carrots 
1 cup of wild mushrooms 
Left over cream mushrooms sauce. 
3 onions 
4 cloves of garlic 
Pinch of mixed herbs 
Pinch of dried garlic 
Handful of parsley and basil 
Butter 
1.5 litre of Good quality chicken stock or vegetable stock. 
Salt and peppers to taste
Cold pressed rape seed oil to drizzle over the vegetable before putting in the oven 
Method 
Cut the swede into cubes 
Cut two carrots and two medium size onion into smaller chunks 
Put the carrots, onions, 2 fresh garlic and swede into a casserole dish.
Add a pinch of mixed herbs, dried garlic and salt. Drizzle the oil over the vegetables and put in the oven to cook for 30-45 minutes. 
Drizzle the oil over the vegetables and put in the oven to cook for 30-45 minutes. 
Swede and Carrot soup and mushrooms
Swede, carrots, onions fresh garlic and dried herbs
 
 
Put the other carrot and the other onion and rest of the fresh garlic into a chopper and finely chopped. 
Swede and Carrot soup and mushrooms
minced carrot, onions and garlic. One cup of wild mushrooms
In a hot pot add a dollop of butter, now put the minced vegetables in the pot and sauté for 3-4 minutes.
Add the chopped mushrooms to the saute vegetables. Cook for one minute. 
Add 1.5liters of the chicken stock to the vegetable mixture in the pot 
Now add finely half of chopped parsley and basil to the mixture in the pot. Reduce heat to medium and let it simmer for 10 minutes. 
Add the left over creamy mushrooms sauce. 
Swede and Carrot soup and mushrooms
Let that cook over really low heat. Keep checking the vegetables in the oven. Give it a good stir to allow even cooking. 
When the vegetables in the oven are nice and soft, take them out, put the lot in a blender. Add some of the creamy liquid from the pot to the blender and blend until smooth and making sure you don’t scoop the mushrooms. 
 
Pour the content from the blender  back into the pot and allow simmering for few minutes. 
 
Put the rest of the fresh herbs into the soup just before taking it off the heat. 
 
Add a generous amount of black pepper to taste. 
 
Add more water if it’s too thick. 
 
Serve with garlic bread or any other bread you prefer 
Swede and Carrot soup and mushrooms
Swede and Carrots Soup with Mushrooms

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Ingredients

  • 1 medium size swede.
  • 3 carrots
  • 1 cup of wild mushrooms
  • Left over cream mushrooms sauce.
  • 3 onions
  • 4 cloves of garlic
  • Pinch of mixed herbs
  • Pinch of dried garlic
  • Handful of parsley and basil
  • Butter
  • 1.5 litre of Good quality chicken stock or vegetable stock.
  • Salt and peppers to taste
  • Cold pressed rape seed oil

Instructions

  • Cut the swede into cubes
  • Cut two carrots and two medium size onion into smaller chunks
  • Put the carrots, onions, 2 fresh garlic and swede into a casserole dish.
  • Add a pinch of mixed herbs, dried garlic and salt.
  • Drizzle the oil over the vegetables and put in the oven to cook for 30-45 minutes.
  • Put the other carrot and the other onion and rest of the fresh garlic into a chopper and finely chopped.
  • In a hot pot add a dollop of butter, now put the minced vegetables in the pot and sauté for 3-4 minutes.
  • Add the chopped mushrooms to the saute vegetables. Cook for one minute.
  • Add 1.5liters of the chicken stock to the vegetable mixture in the pot
  • Now add finely half of chopped parsley and basil to the mixture in the pot. Reduce heat to medium and let it simmer for 10 minutes.
  • Add the left over creamy mushrooms sauce.
  • Let that cook over really low heat. Keep checking the vegetables in the oven. Give it a good stir to allow even cooking.
  • When the vegetables in the oven are nice and soft, take them out, put the lot in a blender. Add some of the creamy liquid from the pot to the blender and blend until smooth and making sure you don't scoop the mushrooms.
  • Pour the content from the blender back into the pot and allow to simmer for few minutes.
  • Put the rest of the fresh herbs into the soup just before taking it off the heat.
  • Add a generous amount of black pepper to taste.
  • Add more water if it's too thick.
  • Serve with garlic bread or any other bread you prefer
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https://healthyeatingmadeeasy.co.uk/swede-and-carrots-soup-with-mushrooms

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