We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
Created by The Tesco Real Food team
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
of the reference intake Carbohydrate 14g Protein 1.9g Fibre 6.1g
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.
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.
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.
Use a stick blender to blitz until smooth, then season to taste; keep warm over a low heat.
For the chimichurri, mix the coriander, parsley, chilli and remaining garlic with the vinegar and remaining oil.
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
Before you comment please read our community guidelines.