I bought a tray of swedes at the market the other day for 99 cents. I wasn’t sure what to do with them, since I’ve only roasted them with potatoes, because I was curious to see what they would tasted like. I decided to make soup, so I was considering roasting them, but I didn’t want to roast out all the nutrients. So I just cooked them in the stock and they turned out pretty good. They are also very healthy, packed full of calcium, magnesium, phosphorus, potassium, manganese, fibre, vitamins A and C. Even though they aren’t that popular here in Australia, they are always available. So someone must be eating them.
Pumpkin & Swede Soup with ‘Parmesan’ & Rosemary Garlic Sticks (vegan, gluten free, soy free, nut free)
1 tablespoon olive oil
1 onion, diced
1 garlic clove, diced
4 small swedes, peeled and diced
1/2 small kent pumpkin
1 litre vegan ‘chicken’/vegetable liquid stock
2 tablespoons fresh chives, chopped
2 tablespoon tofutti cream cheese (optional)
salt and pepper to taste
Bread Stick Ingredients:
wholegrain or gluten free bread
garlic clove, diced
1. Heat olive oil in a large pot, then add onion, garlic, pumpkin & swede. Cook for few minutes till they have a bit of colour.
2. Add liquid stock and bring to the boil, them simmer for 30 mins or until vegetables are soft.
3. Turn off heat and wait till there is no steam.
4. Prepare bread by buttering, adding garlic, rosemary, nutritional yeast and salt then grill till golden brown.
5. Add to the soup tofutti cream cheese and chives.
6. Blend soup with a bar mix then reheat on the stove and adjust seasoning.
7. Cut bread into strips and serve with hot soup.