Swede, Turnip, Parsnip & Potato Soup Recipe | Healthy Easy Soups Recipes | Cooking Simple Soup

What do swedes, turnips, parsnips and carrots have in common? Yeah, they are all root vegetables which are rich in nutrients, low in fat and calories, inexpensive and usually available year-round. If you don't know what they are, it's time to expand your culinary horizons - infuse subtle flavors into your soup by adding swedes (rutabaga), turnips and parsnips when preparing your next meal.

Swedes and turnips are inter-related and look alike, only swedes is larger, sweeter than turnip and have yellow complexion. Swedes contain calcium, magnesium, phosphorus, potassium and manganese, fiber, vitamins A and C. Low in saturated fat and relatively high in sugars, swede is a popular food in North and East Europe.

Slightly resemble carrots (except parsnips are ivory-colored), parsnips are cheap, simple to prepare, slightly sweet and adds a warm, comforting element to dishes. Northern Europeans like to add parsnips to stews or soups, puréed or served as a side dish. Parsnips carry lots of nutritional benefits, as they contain Vitamin C, Vitamin K, folates, potassium, magnesium and lots of fiber. Increased potassium in the diet is often associated with a lowering in blood pressure.

Potatoes are low in fat, rich in complex carbohydrates, potassium, vitamins C and B6. They are so versatile and easy to pair with other root vegetables to make a comfort pot of soup. The soup is then blended to form a smooth purée, stir in the cream, top with crispy onions and serve with chunks of bread. Then you will have a nourishing, appealing and healthy swede, turnip, parsnip and potato soup to tantalize your taste buds.

Ingredients :

2 large onions, peeled
25g / 1oz butter
2 medium carrots, peeled and roughly chopped
175g / 6oz swede, peeled and roughly chopped
125g / 4oz turnip, peeled and roughly chopped
125g / 4oz parsnips, peeled and roughly chopped
175g / 6oz potatoes, peeled
1 liter / 1¾ pints vegetable stock
½ tsp freshly grated nutmeg
salt and freshly ground black pepper
4 tbsp vegetable oil, for frying
125ml / 4 fl oz double cream
warm crusty bread, to serve

Method :

Finely chop 1 onion. Melt the butter in a large saucepan and add the onion, carrots, swede, turnip, parsnip and potatoes. Cover and cook gently for about 10 minutes, without coloring. Stir occasionally during this time.
Add the stock and season to taste with the nutmeg, salt and pepper. Cover and bring to the boil, then reduce the heat and simmer gently for 15-20 minutes, or until the vegetables are tender. Remove from the heat and leave to cool for 30 minutes.
Heat the oil in a large heavy-based frying pan. Add the onions and cook over a medium heat, for about 2-3 minutes, stirring frequently, until golden brown. Remove the onions with a slotted spoon and drain well on absorbent kitchen paper. As they cool, they will turn crispy. Pour the cooled soup into a food processor or blender and process to form a smooth puree. Return to the cleaned pan, adjust the seasoning, then stir in the cream. Gently reheat and top with the crispy onions. Serve immediately with chunks of bread.