Swede soup is a hearty and delicious soup that is perfect for warming up. Roasting the swede (also known as rutabaga) brings out its natural sweetness and pairs perfectly with protein-packed chickpeas in this easy one-pot soup. This recipe is budget-friendly, vegetarian, and full of fiber and nutrients. The combination of tender roasted swede and protein-rich chickpeas makes this soup truly satisfying. Read on for step-by-step instructions, helpful tips, and answers to frequently asked questions about making this flavorful roasted swede and chickpea soup.
– 1 large swede, peeled and cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon chili powder
– 1 (14 oz) can chickpeas, drained and rinsed
– 4 cups vegetable broth
– 1 (14 oz) can diced tomatoes
– Juice of 1/2 lemon
– Salt and pepper to taste
– Chopped parsley for garnish
– 1 cup chopped kale or spinach
– 1 cup diced carrots
– 1 cup frozen peas
– 1⁄4 cup pumpkin seeds or sunflower seeds
– Grated parmesan cheese
Step 1: Roast the Swede
1. Preheat oven to 400°F.
2. Toss swede cubes with 1 tablespoon olive oil on a baking sheet. Make sure the cubes are spread out evenly.
3. Roast for 25-30 minutes, flipping halfway, until swede is fork tender and lightly browned. The swede should be easily pierced with a fork but not mushy.
Step 2: Cook the Onion and Garlic
1. In a large soup pot, heat remaining 1 tablespoon olive oil over medium heat.
2. Add diced onion and cook for 5-7 minutes until translucent and softened.
3. Add garlic and cook for 1 minute until fragrant. Be careful not to burn the garlic.
Step 3: Add Spices and Chickpeas
1. Stir in cumin, coriander, and chili powder. Cook for 1 minute to toast the spices.
2. Add roasted swede, chickpeas, vegetable broth, and tomatoes. Season generously with salt and pepper.
Step 4: Simmer and Finish
1. Bring soup to a boil then reduce heat and simmer for 15-20 minutes to allow flavors to meld.
2. Remove from heat and stir in lemon juice. Taste and adjust seasoning as needed.
3. Ladle soup into bowls and garnish with chopped parsley before serving.
Step 5: Optional Add-Ins
– For extra veggies, stir in chopped kale, spinach, or carrots a few minutes before finishing soup.
– Add frozen peas in the last 2-3 minutes of simmering so they don’t overcook.
– Top bowls of soup with pumpkin seeds, sunflower seeds, or grated parmesan cheese.
Tips for Making the Best Swede Soup
– Make sure to peel the swede thoroughly to remove the tough outer skin.
– Cut the swede into uniform 1-inch cubes so they roast evenly.
– Roasting the swede deepens the flavor rather than boiling.
– Use good quality broth for the most flavor. Vegetable or chicken broth both work well.
– Play with different spice blends like garlic powder, rosemary, or smoked paprika.
– Add pasta or grains like barley or farro for a heartier soup.
– Garnish with herbs, seeds, cheese or croutons for extra texture.
– Acidic ingredients like lemon juice or vinegar help brighten the flavors.
Storing and Freezing Soup
– Allow soup to cool completely before storing.
– Transfer to airtight containers or freezer-safe bags.
– Refrigerate for 3-4 days or freeze for up to 3 months.
– When ready to eat, thaw overnight in the fridge or reheat gently over medium heat, adding more broth as needed to thin.
Frequently Asked Questions
Here are answers to some common questions about making roasted swede and chickpea soup:
How can I tell if the swede is fresh?
Look for swedes that feel firm and heavy for their size with smooth skin and no cracks, bruises, or soft spots. Avoid swedes that feel lightweight or have wrinkly skin. The swede should feel dense when you pick it up.
What if my swede cubes don’t roast fully in 25-30 minutes?
Oven temperatures can vary. If the swede cubes are not fork tender after 30 minutes, leave them in the oven for 5-10 more minutes until they can be easily pierced with a fork. The extra roasting time helps bring out the swede’s natural sweetness.
Can I use canned chickpeas instead of dry chickpeas?
Absolutely! Use 1-2 cans (15 oz each) of chickpeas, drained and rinsed, instead of cooking dried chickpeas from scratch. Canned chickpeas are pre-cooked so you can skip soaking and simmering dried beans.
What if my soup is too thick?
Add more vegetable broth or water to reach your desired consistency. The starch from the swedes and chickpeas can make the soup thicker as it simmers. Add liquid as needed.
Can I use potatoes instead of swede?
You can substitute potatoes for the swede in equal amounts. The soup will have a slightly different flavor but potatoes will work well. Just adjust roasting time as needed for potatoes.
What if my soup is too bland?
Add more spices to taste, like cumin, coriander, garlic powder, or red pepper flakes. You can also increase the lemon juice or stir in a splash of vinegar for some extra acidity and brightness.
How can I store and reheat leftovers?
Let soup cool completely before transferring to airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or microwave until hot, adding more broth or water if too thick.
What can I add or swap to make it gluten free?
Use gluten-free broth or make your own broth by simmering veggies in water. Substitute rice or chickpea pasta for regular pasta, and use certified gluten-free oats if adding oats. Check all labels.
Can I use parsnips instead of swede?
Absolutely! Parsnips have a flavor similar to swedes and can be swapped 1:1 in this recipe. Just peel, cube, and roast the parsnips the same way you would the swede.
I hope this gives you plenty of details on how to make the most delicious roasted swede and chickpea soup! Let me know if you have any other questions.