Prep & Cooking Time: 60-70 mins (*Dependent upon skill, desired portion size and/or the number of handy kitchen helpers present!)
Notes: This recipe contains: Vitamin A, B-Vitamins, Vitamins C, K & E, protein, fibre, omega 3, calcium, iron, magnesium, manganese, potassium, zinc and per serving is low in added salt, sugar and saturated fats!
A few weeks ago a moment of hunger and convenience had us purchasing and trialling a new flavour of ‘Covent Garden’ soup; the taste was fantastic but the colour (and price) was left to be desired for! So with that in mind, we decided to have a go and make our own twist on their green soup. How many of you have tried doing this? Do you find it enjoyable and really satisfying too? 🙂
We were happy with our result! A soup with a creamy and sweet ‘under note’ (from the puréed swede and baking potatoes) with an all round satisfying and delicious taste of chunky little veggies and grains.
We cooked this soup in bulk and it created five tasty lunches! So adjust your ingredients accordingly. We have also used a variety of grains (it was time to use up some of our tiddley, cupboard leftovers!), but feel free to use just one grain and/or your favourite(s)! If you need a completely GF option, swap the bulgar wheat and pearl barley for millet, buckwheat, brown rice and/or even lentils instead!
Also don’t be shy when it comes to using frozen vegetables, they can be just as tasty and nutritious, sometimes even more so! We used some of our delicious frozen spinach that we had previously purchased at Tesco. Thanks to the Orchard at Tesco, we had a coupon that allowed us to receive a discount! The price is extremely favourable, £1.40 for 900g, which works out much cheaper than fresh; so there’s no spoilage and you can have spinach whenever you fancy it! If you shop at Tesco, you should also look into becoming an Orchard member too!
Quick Foodie Facts and Tips:
- Per serving (based on 10 servings) there is about 3.5 servings of vegetables towards your 5-A-Day! That’s one and half more than the Covent Garden version! 😀
- As we’ve previously mentioned, a swede is also known as a rutabaga (in America!) or ‘neeps’ (in Scotland!) and is similar to a turnip. It is also in season until early next year!
- Fancy another swede orientated soup, check out last year’s recipe here!
Happy cooking and have a great weekend everyone!
50g Dried Quinoa
50g Dried Bulgar Wheat
100g Dried Pearl Barley
400g Baking Potato
200g Yellow Bell Pepper
230g White onion
2 Garlic clove
2 tbsp Dried Thyme
Ground Black pepper
3L Vegetable Stock (low-salt/GF if required)
220g Frozen Peas
160g Tesco Frozen Spinach
3 tbsp Ground flaxseed
Cook your grain(s) according to the packet instructions.
In the meantime…
1. Wash and halve the swede and potato.
2. Peel the swede and potato.
3. Cube the swede and potato.
4. Place them into a large pot and fill it with cold water. Cover with a lid. Bring to a boil. Simmer and cook for 10-12 mins or until tender.
Whilst the swede and potato are cooking…
1. Place another large pot full of 3 litres water over a medium heat (this will be for the soup). Bring to a boil.
2. Prepare the other veggies. Tip:Chop them as small or as large as desired! Wash, peel, trim the ends and chop the carrot into small cubes. Wash, trim the ends and finely cube the celery. Wash, remove the stem and core and then finely chop the bell pepper. Peel and dice the onion and garlic.
3. Once boiling, place the stock into the pot of water. Whisk to dissolve. Add the carrot, celery, bell pepper, onion, garlic, peas, thyme and some black pepper to taste. Bring to a boil. Cover with a lid. Simmer and cook for 5-7 mins or until tender.
4. Meanwhile, dice the frozen spinach.
5. Add the spinach during the last 2 mins of cooking.
6. Remove the pot of soup from the heat. Allow to cool slightly.
1. Once the swede and potato have cooled, transfer them into a blender. Tip: You might have to add a little water to help purée it.
2. Purée until smooth and creamy. NB: You will have to complete this step in batches.
3. Transfer the soup into a container or pot (as appropriate).
4. Add a little of the soup into one of your batches (to help give the soup a vibrant green colour!). Blend until smooth and creamy.
5. Add the remaining puréed soup into the large plastic container or pot.
1. Add the remaining soup into the container or pot. Stir together.
2. Add the cooked grains. Stir through and thoroughly combine.
3. Add the ground flax seed. Stir through and thoroughly combine.
4. Taste and season the soup with some salt and ground black pepper as necessary.
Tip: This is important as the puréed swede and potato will slightly ‘neutralise’ the soup’s flavour. Reheat over a medium-low heat (if required).
Ladle the soup into a serving bowl. Garnish with some croutons, a drizzle of olive oil and/or fresh or dried parsley (if desired).