This delicious & Spicy Swede Soup with Ginger is a perfect mid-week dinner! Quick and easy to make and a great way to get those healthy veg in.
This recipe is:
- 100% vegan and gluten-free
- easy to make and ready in less than 30 minutes, making it a great choice for a mid-week dinner!
- kid-friendly & simply delicious for the entire family
- warming, hearty and healthy - loaded with lots of healthy vegetables and even including multiple 1 of your 5 a day
- anti-inflammatory
- delicious served with chilli flakes, fried tempeh chunks, a dollop of coconut yogurt, or crunchy seeds
Swede and Ginger Soup
What if I told you that I had never cooked with swede before this week? Haha, yes me! I've somehow had a good gut feeling when I spontaneously whipped up this Spicy Swede Soup with Ginger and took notes of the recipe - which I can now luckily share with you all here!
I've received my first swede as part of a veg box subscription alongside a selection of other vegetables. And as I recalled hearing about people making soup from swedes, I thought it'd be a great first dish to try out.
So let me show you how you can recreate this delicious and simple Swede Soup in the comfort of your own home!
If you're loving this warming and nourishing Swede and Ginger Soup, you'll definitely want to check out this Vegan Carrot Ginger Soup recipe by Jhanelle from From The Comfort Of My Bowl! It's another comforting bowlful that'll surely become a staple in your winter soup rotation!
Ingredients & Notes
Here are all of the ingredients you need to make this warming Swede Soup:
- Vegetables - This recipe is loaded with delicious and healthy veg! Besides the swede, I've added potato, carrots and celery.
- Aromatics - Onion and garlic.
- Ginger - A great natural anti-oxidant with great immune properties! The ginger is what gives this soup recipe a gentle kick. Don't worry, it's not overly spicy - just enough tang to warm you up from the inside out. If you're sensitive to spice, however, you can reduce the amount of ginger used in the recipe, if you like. Serving the soup with a dollop of yogurt on top also helps mellow the heat!
Not sure if your ginger is still good? Here’s how to tell if ginger has gone bad.
- Vegetable Stock - For the swede soup base, I'm using vegetable stock. Using Kallo stock cubes, I didn't have to add any additional salt or pepper as it already turned out delicious and well-balanced, but season the soup to your personal taste with sea salt and black pepper before serving.
Tips for Ingredient Substitutions
- No onion/garlic - If you're avoiding onion and garlic, you. can easily leave these out from the recipe. As they're holding a lot of flavor, however, it'd be wise to replace them with another flavourful ingredient to balance out the dish. Here are some ideas:
- balsamic vinegar
- lemon juice
- truffle oil
- apple pieces
- No celery - If you're avoiding celery or don't have any to hand, simply leave it out and replace it with either onion or another type of veg.
- If you're missing any one of the veg ingredients, simply replace the amount with one of the other veg used in the recipe.
Equipment You'll Need
- large saucepan
- blender
How to Make Swede Soup
This recipe is very straightforward and ready in just a few easy steps:
Step 1: Sautée
Start by heating a little olive oil in a large saucepan over medium heat whilst you're roughly chopping up your onions and garlic. Add them to the pan and whilst they're becoming fragrant, peel and cube the swede, potatoes, and carrots. Roughly chop the celery stalks and add all the veg to the pan.
Step 2: Add the liquids
Next, add all the liquids. I like to crumble up my stock cubes and then cover them with water. Cook everything until all the veg is soft, this will roughly take about 20 minutes.
Step 3: Blend
Transfer the contents of your saucepan to a blender and blend the soup until smooth. If you like it chunky, you can also blend only half the soup and leave the rest chunky - completely down to you! I like my soup super smooth, so I usually blend it for 3-4 minutes.
Keep the soup warm on the stove until ready to serve.
Step 4: Serve
I've served my soup with some delicious plain Nush Foods yogurt, Tiba Tempeh Sweet Chilli Tempeh, chili flakes, and hemp seeds (for some healthy omega fats & a crunch!)
Additional Flavor Ideas
- Love it extra spicy? Add a pinch of chilli flakes before blending the swede soup OR a spritz of sriracha sauce.
- Want to make the soup even healthier? Add fresh or dried turmeric before blending the soup. Don't forget to also add a little black pepper for better absorption of the curcumin!
- Want it super creamy? Add 1 tin of coconut milk, before blitzing up the soup. Delicious & more-ish!
- More flavor? No problem - how about adding a tablespoon of your favorite curry powder?
How To Store Leftovers
Store any leftover Swede and Ginger Soup in an airtight container in the refrigerator. It should stay fresh for up to 3-4 days.
You can also freeze the soup in portions for longer storage. To reheat, simply thaw it overnight in the refrigerator or gently warm it on the stovetop, stirring occasionally until heated through.
📌 If you love Pinterest you can pin any of the images to your boards!
More Soup Recipes To Try:
📖 Recipe Card
Spicy Swede Soup with Ginger
Ingredients
- 1 brown onion chopped
- 1 garlic clove peeled
- 2 teaspoon extra virgin olive oil
- 2 stalks celery
- 3 medium-size white potatoes
- 3 large carrots
- 1 large swede
- 1 1-inch piece fresh ginger
- 2 vegetable stock cubes bouillon cubes
- 600-800 ml water
- salt and pepper to taste
To serveL
- dairy-free yogurt
- chili flakes
Instructions
- To a large saucepan over medium heat, add a little olive oil. Roughly chop the onion and garlic and add then to the pan.
- Peel the potatoes, carrots and swede and cube them. Chop up the celery and add the veg to the saucepan.
- Peel and roughly cut up the piece of ginger and add to the saucepan alongside the vegetable stock cubes and water. Cook everything for about 20 minutes or until all the veg are softened.
- Transfer the soup to a blender and blend for 3-4 minutes or until smooth. Keep the soup warm in the stove until ready to serve.
- Serve with dairy-free yogurt & chilli flakes (+ optional chilli tempeh chunks or croutons).
Notes
- If you're missing any one of the veg ingredients, simply replace the amount with one of the other veg used in the recipe.
- Love it extra spicy? Add chilli flakes before blending the soup OR a spritz of sriracha sauce.
If you're a fan of soup, why not try these other delicious vegan soup recipes?
© 2025 Romy London / Romina Callwitz | All images, videos, wordings and content are copyright protected and belong to Romina Callwitz. Please do not use any of my content without prior permission. If you wish to re-publish any (part of my) content, please get in touch via email. Thanks for your support!
*Disclosure: This page may contain affiliate links and sponsored links that earn me a small commission, at no additional cost to you. You can find more information in my Privacy Policy.
Annoymouse Lion
I have a similar recipie, except I blend miso to season the soup and add kale leaves for extra crunch.
Romy
That sounds delicious!