Swede time

Roast Swede Soup
I’ve chosen to use the swede today following Able and Cole’s Spiced Roasted Swede and Onion recipe. You can blitz up the leftovers with some stock to make soup which sounds perfect for the week aheads lunches. I did this with the leftovers (about half the recipe) and added 1/2pint water to the blend, it made a real homemade tasting soup, really rich in flavour.

Below is the recipe, i’m going to add 2 potatoes to the roast as well.

Serves 6‐8

  • 50ml olive oil
  • 1 swede, peel and cut into 3cm cubes
  • 2 onions, peeled and quartered
  • 1/2 tsp mixed spice
  • 6 garlic cloves

Preheat oven to 180°C. Heat the olive oil in a roasting tin for 2 minutes. Add the onions, swede, whole garlic cloves and spice,, turning to coat well. Roast for 1 hour, turning a couple of times, until swede is tender and has browned a bit. Keep an eye on the onions to make sure they don’t cook faster than the swede. Transfer to a serving dish and serve, with a touch of salt, if it takes your fancy.

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