I’ve been making a point of buying one new veg a week at the Farmers Market and working out
a) what the hell it is &
b) how on earth does one eat it (so it is delicious and not completely reminiscent of frozen carrots and overcooked green beans)
This has proven rather fun (oh the small things) and a challenge that has yielded some impressive results.
This swede soup has been one of them
…to the point where Swede’s are now a staple on my shopping list next to broccoli!
Swede’s, in my opinion, are the new ‘low carb’ cauliflower replacement. For all those paleoified low carbers, delving into their cauliflower crust pizza or cauliflower rice – may I suggest you have a peek at the simple swede?
Despite what looks like a discoloured potato, the Swede is actually part of the brassica family (hello broccoli, cabbage, kale etc)..which means despite it’s somewhat starchy texture –
it is significantly lacking in starch and carbs.
The perfect lower carb antitdote to creamy potato soup, which although is heavenly, can be quite carb laden and not really necessary when…
you have been sitting on your butt all day only to get up and down to traverse the distance between your couch and the fridge.
The swede also contains a nice wallop of vitamin c – with 100g of the stuff containing 25mg of Vitamin c, 42% of the daily recommended dose.
The taste? It does have a slight (and I mean slight) bitter taste that is easily quashed with a bucketload of spices, herbs or a good tablespoon of butter, should you choose to mash it. And excellent mash it makes indeed!
I like a nice bowl of soup that fills me up without filling me out.
1 brown onion
2 tbs macadamia oil
2 cloves of garlic
2 tsp of ground coriander
2 tsp of cumin
2 tsp of mild curry powder
1 tsp of turmeric
1 tsp of dried ginger
Dash of dried chilli (I probably use a heaping tsp but I am a little more hardcore than the average)
4 Swedes (peeled and cut into smaller pieces)
Celtic Sea Salt
2-3 cups of Vegetable Stock or Chicken Stock . (See note)
1. Heat Oil in large pot and saute onion until translucent.
2. Add the garlic and stir until aromatic, then add the spices and let fry for a minute until aromatic.
3. Add the stock and the swedes and bring to the boil. Reduce heat to low and simmer for 15 minutes or until swedes are tender.
4. With a barmix blender stick, puree the soup until thick and creamy.
Serve straight away or ladle into pyrex and freeze . This is a perfect ‘meal in a moment’ on those weeknights where you have forgotten to plan ahead – remove straight from the freezer and defrost in your casserole dish on a low heat. Easy!
Note: Try to ensure your stock is clean and without any added unusual nasties. Homemade is obviously preferable – but we can’t always be domestic goddesses! As for the amount of stock, choose your weapon and go with how you prefer soup. Like a more broth like soup? Add more stock. Like it thick and creamy? Less.
– you get the picture…