Swede & Spinach Soup

Swede & Spinach Soup

This soup is a variation of my leek and parsnip soup. I was going to include the picture in ‘My Meals’ as a variation of leek and parsnip soup, then I realised it contained 0% leeks and parsnips, so should perhaps be given its own recipe status! Welcome swede and spinach soup!

Swede & spinach soup ingredients

Swede and spinach soup contains swede, onions, lentils, dried mushrooms and spinach. Plus some spices and stock. I use the ‘Unami’ stock concentrate made by ‘9 Meals From Anarchy’. It makes everything and anything taste good (perhaps not a hot chocolate, but anything savoury!).

If you don’t have the veg listed here, never fear! You can use pretty much any root vegetable or squash instead of the swede; you can replace the onions with leeks; and you can use kale or chard instead of the spinach. Oh and if you don’t have dried mushrooms then use a handful of fresh ones.

How to cook swede & spinach soup

I make this soup on the hob, rather than in my soup kettle. This soup requires quite a bit of cooking and sometimes my ‘Salter’ soup kettle doesn’t give it long enough. You can bubble the onion, swede, mushrooms and lentils in a regular pan until everything is cooked, or like me, you can pressure cook it for 5 minutes or so. Once all the hard veg is cooked, add the spinach and cook until it wilts. Finally blitz the soup using a hand blender or in a liquidiser. Or alternatively, don’t blend it, and eat it as a chunky soup.

Serving suggestion

In the picture I serve swede & spinach soup with omega 3 bread and leftover baked beans, mashed with hemp seeds.

Free from: nuts

Gluten, soya, wheat, yeast: use suitable stock

This is a vegan recipe

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Swede & Spinach Soup
  • 2 onions
  • 1/2 medium swede
  • 3 tbsp split red lentils
  • 1 handful dried mushrooms
  • 1/2 tsp each of garlic granules, ground cumin, ground coriander
  • 1/4 tsp turmeric
  • black pepper
  • about 750 mL stock
  • 3 handfuls spinach (or a few plugs of frozen spinach)
  1. Peel and finely chop the onion and swede. Wash the lentils.

  2. Add onions, swede, lentils, mushrooms and spices to a large pan or pressure cooker. Add stock so that everything is well covered.

  3. If using a regular pan, bring the soup ingredients to the boil. Turn down the heat and simmer until everything is cooked. This should take 20-30 minutes. Stir occasionally and if the pan starts to dry out then add more liquid.

  4. If using a pressure cooker, bring the pan up to pressure and cook for 5 minutes. Allow the pressure to reduce, then check everything is cooked. You want the veg to be very soft. If it’s not, continue to cook until it is. 

  5. When the hard veg is cooked, add the spinach and allow to wilt.

  6. Liquidise using a liquidiser or hand blender. If the soup is too thick, add a little more liquid until it is right for you.

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