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Spiced swede and carrot soup with chimichurri recipe

Spiced swede and carrot soup with chimichurri recipe

125 ratings

Welcome in the beginning of the autumnal harvest with golden swede, filled with big flavours in this healthy vegan soup. Top with punchy chimichurri for a touch of spice and extra colour. See method

  • Serves 4
  • 20 mins to prepare and 35 mins to cook
  • 189 calories / serving
  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 3 large carrots, chopped
  • 400g swede, peeled and chopped
  • 3 tbsp olive oil
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • 1 onion, roughly chopped
  • 1 celery stick, roughly chopped
  • 15g fresh ginger, peeled and grated
  • 3 garlic cloves, crushed​
  • 1 vegetable stock pot, made up to 1.2ltrs
  • 20g fresh coriander, leaves picked and finely chopped
  • 20g fresh parsley, leaves picked and finely chopped
  • 1 red chilli, deseeded and finely chopped​
  • 2 tbsp red wine vinegar​

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    2g 9%
  • Sugars

    12g 13%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 14g Protein 1.9g Fibre 6.1g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the carrots and swede on a large baking tray with ½ tbsp oil, the ground coriander and turmeric. Toss to coat, then roast for 20 mins, turning halfway.

  2. Meanwhile, heat 1 tbsp oil in a large pan over a medium heat. Fry the onion and celery for 10 mins, stirring occasionally, until softened. Add the ginger and 2 of the crushed garlic cloves; fry for 1 min.

  3. Transfer the carrots and swede to the pan and pour in the stock. Bring to the boil, then simmer for 15 mins until the veg is tender.

  4. Use a stick blender to blitz until smooth, then season to taste; keep warm over a low heat.

  5. For the chimichurri, mix the coriander, parsley, chilli and remaining garlic with the vinegar and remaining oil.

  6. Divide the soup between between bowls and top top each with 1 tbsp chimichurri.

Freezing and defrosting guidelines

Freeze soup only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

Use it up: Add leftover chimichurri to baked potatoes or chicken sandwiches, or serve with steak.

See more Soup recipes

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