Swede Soup is an easy, delicious dish that’s both cozy and healthy. Creamy swede (rutabaga) soup with thyme and nutmeg is ready in just 30 minutes.
Swede soup (or rutabaga soup) has to be one of my favorite comfort foods, especially as the colder months roll around.
This velvety soup has a subtle, earthy flavor with a natural sweetness that’s just right when paired with the warmth of thyme, nutmeg, and a little black pepper.
And if you’ve never cooked with swede (or rutabaga), this recipe is the perfect starting point (or try Roasted Swede (Rutabaga)).
Making swede soup is incredibly simple, and it comes together in just about 30 minutes, so it’s perfect for a weeknight dinner.
You don’t need a lot of fancy ingredients, and the flavor comes from a handful of staples that most people already have in their pantry. Whether you’re making it for yourself or feeding the whole family, it’s a hearty dish that’s sure to satisfy.
I love how this soup is so adaptable too. It’s rich and creamy, but you can make it dairy-free by swapping in vegan milk, and it still tastes amazing.
You can adjust the flavors as you go, adding more nutmeg, garlic, or even a squeeze of lemon for an extra pop of brightness.
The texture is smooth and comforting, making it perfect for dipping or serving with a piece of crusty bread or even Turmeric Bread.
Do you love creamy blended soups? Be sure to also try Roasted Parsnip Soup, Lentil Soup, Kale Soup or Roasted Cauliflower Soup.
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Why You'll Love This Recipe
- Quick and Easy: This soup comes together in just 30 minutes, making it perfect for a busy evening.
- Few Ingredients: The recipe uses simple ingredients you likely already have in your pantry.
- Comforting and Hearty: With its smooth texture and rich flavors, this soup is perfect for colder months.
- Versatile: You can easily make it dairy-free by substituting the milk with a plant-based version.
- Affordable: Swede is a budget-friendly vegetable, and the other ingredients are staples that won’t break the bank.
What is Swede?
Swede, also known as rutabaga in some parts of the world, is a root vegetable that is a cross between a cabbage and a turnip. It has a round shape with a purple skin and a yellow-orange flesh inside. It’s slightly larger than a turnip, with a denser texture and a sweet, earthy flavor that becomes milder when cooked.
Swede is often used in soups, stews, or roasted as a side dish. It’s a staple in many Northern European and Scandinavian dishes, where it’s valued for its versatility and ability to add richness to both savory and sweet dishes. In the U.K. and some parts of Europe, it's often referred to as "swede," while in North America, it's more commonly called "rutabaga."
Swede is packed with nutrients like vitamin C, fiber, and antioxidants, making it a healthy and hearty choice for many dishes. Plus, it’s a great alternative to potatoes in various recipes, offering a slightly sweeter taste and a slightly firmer texture.
Ingredients
- Swede (Rutabaga): This root vegetable is the star of the show. It’s slightly sweet and earthy with a subtle nutty flavor. If you can’t find swede, you can substitute with turnip or even butternut squash for a similar texture.
- Olive Oil: A light oil to sauté the onions and swede. You can use any neutral oil you prefer, such as vegetable or canola oil.
- Onion: Adds depth and sweetness to the soup. Yellow onions work best, but you could also use red onions for a slightly milder flavor.
- Garlic: Provides a punch of flavor and complements the earthiness of the swede. Don’t skimp on the garlic—it's an essential part of the flavor profile.
- Dried Thyme: Brings a herby, slightly woody note. You can swap in fresh thyme if you have it.
- Ground Nutmeg: Adds warmth and a little spice. It pairs beautifully with the swede’s natural sweetness. Freshly grated nutmeg will give you the best flavor if you have it.
- Black Pepper: Freshly ground pepper enhances the soup’s depth and balances the sweetness of the swede.
- Vegetable Stock: You can use homemade or store-bought vegetable stock. If you’re looking for a richer flavor, you can also use chicken stock, but vegetable stock keeps it vegetarian.
- Milk or Vegan Milk: Creamy milk is added to make the soup rich, but you can opt for plant-based milk like almond or oat milk for a dairy-free version.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Peel and chop the swede into small ½-inch chunks.
Heat the oil in a large pot, then add the onion and swede and cook, stirring often, for 10 minutes until soft but not browned, then add the garlic and cook for a further minute. Stir in the thyme, nutmeg and pepper.
Add the vegetable stock and milk. Bring to the boil, then simmer for 10 minutes.
Puree the soup in a blender (don’t overfill, you may need to do it in batches) or with a hand held stick blender.
Divide into bowls and serve.
Variations
- Add a pinch of cayenne pepper for a subtle kick.
- Stir in some grated cheese for extra creaminess.
- For a bit of crunch, top with roasted pumpkin seeds or croutons. Try air fryer croutons.
- Make it spicy by adding finely chopped chili or a few dashes of hot sauce.
- Swap the thyme for rosemary or sage for a different flavor.
- Add some roasted carrots for a sweet addition.
Storage
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water or milk to loosen it if needed.
Freezing: This soup freezes really well! Let it cool completely, then transfer to a freezer-safe container. It will keep for up to 3 months. To reheat, thaw in the fridge overnight and heat on the stove.
Make-Ahead: You can make this soup up to two days in advance. It actually tastes even better after the flavors have had time to develop.
Top tips
Don’t overfill your blender when pureeing the soup. It’s best to do it in batches.
Make sure to sauté the swede and onion until soft, but avoid browning them, as it helps the flavors develop without burning.
If you prefer a chunkier soup, you can blend only half of the soup and leave the rest for texture.
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Swede Recipes
Looking for more ways to use swede / rutabaga? Try these recipes!
⭐⭐⭐⭐⭐ If you love this recipe, please leave a five-star rating and review in the comments below! And if you make any modifications, let us know how it went so that we can all benefit from your experience. Happy cooking!
📖 Recipe
Swede Soup
Equipment
- Large pot
Ingredients
- 2 lb swede rutabaga
- 1 teaspoon olive oil
- 1 onion diced
- 2 cloves garlic peeled and crushed
- ½ teaspoon dried thyme
- ¼ teaspoon ground nutmeg
- ½ teaspoon freshly ground black pepper
- 4 cups vegetable stock 1 litre
- 1 cup milk 250ml
Instructions
- Peel and chop the swede into small ½-inch chunks.
- Heat the oil in a large pot, then add the onion and swede and cook, stirring often, for 10 minutes until soft but not browned, then add the garlic and cook for a further minute. Stir in the thyme, nutmeg and pepper.
- Add the vegetable stock and milk. Bring to the boil, then simmer for 10 minutes.
- Puree the soup in a blender (don’t overfill, you may need to do it in batches) or with a hand held stick blender.
- Divide into bowls and serve.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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