Name: Curried swede soup
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: Serves 6 as a starter or 4 as a main
Ingredients: 2 tbsp olive oil; 1 onion, roughly chopped; 2 garlic cloves, finely chopped; 900g swede, peeled and roughly chopped; 400g sweet potato, peeled and roughly chopped; 2 tbsp mild curry powder; ½ tsp cayenne pepper (optional); 400ml can coconut milk; 900ml vegetable stock; 1 tsp lime juice; 2 tbsp coriander, finely chopped

Two bowls of curried swede soup topped with coconut milk and coriander next to a plate with ripped crusty bread

2 tbsp olive oil
1 onion
roughly chopped
2 garlic cloves
finely chopped
900g swede
peeled and roughly chopped
400g sweet potato
peeled and roughly chopped
2 tbsp mild curry powder
½ tsp cayenne pepper
(optional)
400ml can coconut milk
900ml vegetable stock
1 tsp lime juice
2 tbsp coriander
finely chopped

Method

step 1
Heat half the oil in a large pan over a medium heat and cook the onion for 4-5 mins or until just beginning to soften. Season, then stir in the garlic, swede, sweet potato, curry powder and cayenne, if using. Cook, stirring, for 3-4 mins or until fragrant.
step 2
Pour most of the coconut milk into the pot, reserving 2 tbsp. Add the stock. Bring to the boil, then reduce the heat to a simmer, cover and cook for 25-30 mins or until the swede is tender. Remove from the heat and blitz with a hand blender until smooth. Meanwhile, mix the remaining oil with the lime juice and coriander.
step 3
Serve the soup in bowls, topping with the reserved coconut milk and the coriander mixture.