Creamy Swede Soup with Coriander and Turmeric

When I started ordering a weekly vegetable box delivery my intent was to have fresh seasonal produce, but these days it’s getting rather exciting. Opening the box and seeing what has arrived for the week has become a true delight. I know I can look up what’s included in the box ahead of delivery, but then where is the anticipation and excitement? The challenge is to use the vegetables as quickly as possible, before the green leaves wilt and the mud around the roots dries and loses its charm.

Like many of my Asian friends, when I moved to the UK I too thought of the Swede as an unappealing and unattractive bulb; I never even noted its existence in supermarkets until I started getting it through my weekly vegetable supply.


Swedes are a starchy winter root vegetable available all around Europe during the colder months. It tastes lovely when made into a soft mash with a good knob of butter, dash of salt and a generous pinch of pepper. You can bake it in the oven too. 

However, since the weather is still freezing cold and everyone at home is seeking a warm soup; I whizzed up a batch of softly cooked pieces of swede to make a creamy soup, with a good dash of coriander powder and golden turmeric powder. The end result was a silky, spicy golden soup – definitely warming for the cold weather.

Creamy Swede Soup with Coriander and Turmeric


Creamy Swede soup with Coriander and Turmeric

  • Swede (peeled and diced) – 1 (350g)
  • Onion (peeled and chopped) – 1 (medium)
  • Chicken stock – 500 ml
  • Milk – 250 ml
  • Coriander powder – ½ teaspoon
  • Turmeric powder – ¼ teaspoon
  • Salt
  • Pepper
  • Croutons
  • Chilli flakes
  • Chopped coriander leaves


  • In a medium sauce pan, bring to boil chicken stock, swede pieces and chopped onion. Cover the pan with a lid and simmer gently for ten to fifteen minutes or until the swede pieces are cooked through and tender.
  • Remove it from the fire, cool it down and puree it in a blender or food processor along with the cooking liquid, milk, coriander powder and turmeric powder.
  • Add salt and pepper, blend the soup until the mixture is silky smooth.
  • Pour the soup into a sauce pan, bring it to boil (add more milk if necessary to adjust the consistency).
  • Serve the soup hot, topped with croutons (crisp bread cubes), chilli flakes and chopped coriander leaves.
  • Creamy Swede Soup with Coriander and Turmeric