Soup is definitely my favourite lunch – especially since I started to experiment with flavours that I wouldn’t necessarily have put together in the past!
Last week I tried a curried swede soup after I found a 500g pack of ready prepared swede in Asda reduced to 37p, to be honest though, the full price was only 50p so it’s well worth the money anyway if you ask me. I bought it with the intention of using it as a cottage pie topping instead of mash but the kids looked horrified at that so I googled ‘swede’ and ‘soup’ for a bit of inspiration.
Curried swede soup was definitely the most popular recipe on there but most of the recipes I could find called for ingredients that I didn’t have in or the addition of cream or milk which I really wanted to avoid.
In the end, I went my own simple way and this is what I came up with….
How to make curried swede soup
500g swede chopped into cubes
2 carrots sliced
1 tsp mild curry powder (I like it spicy so I do put more in usually)
2 vegetable stock cubes
Making soup couldn’t be easier in my soup maker, I just added the veg, sprinkled over the stock cubes and the curry powder and topped up to the 1.6 litre level with boiling water.
I set it off on the smooth function and 21 minutes later, lunch was ready….
It’s such a warming lunch for a cold day (or any day actually) and if I wasn’t on Slimming World then it would be made even better by the addition of a crusty bread bun. 😉
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Great soup. All we need right now is that. I just have to thank you for sharing this experience with us!
I have to admit I've gone overboard in trying different types of soup since I got my soup maker a couple of years ago. Its a brilliant way of using a glut of vegetables from the garden such as tomatoes, potatoes, peas, parsnips and runner beans.
I have not tried to make swede and carrot soup yet, but what I like about Casandra's recipe, is its simplicity. There is no requirement to hunt for some obscure herb, that is as easy to find on the Isle of Wight as unicorn horn.
For those that may be thinking a buying a soup maker, there is good practise to follow if you don't what to end up with a burnt and crusty bottom. ( I don't mean me, its the hot plate at the bottom of the soup maker) Never put raw hard vegetables such as potatoes at the bottom of the pot, I now follow the practise of putting about 1/4 of a inch of boiling water into the soup maker before adding any thing else, putting in the softest items first. Once the programme has completed the cooking cycle, if you think the soup is too thin, add a few frozen cubes of mashed potato as a thickener, wait a few minutes to let the hot soup the melt the cubes, then select the blend button and wiz it all together.
If you do end up with burnt offerings on the bottom of the soup maker, fill it with hot water, add some bicarbonate of soda and leave to stand for a few hours.
Once you make your own soup, you will never buy another tin of soup for the rest of your lives