Swede and leek soup

It’s that time of year when I sober up and want something other than cheese, chocolate and crisps in my diet. So, today, I looked in The Boxing Clever Cookbook to see what was seasonal and cycled down to my local farm shop and got myself a big bag of vegetables.


Healthy meal no. 1 was today’s lunchtime soup. I’m not sure I’ve eaten swede before, I certainly haven’t cooked it before as it always looked like it would be hard to peel but it was as easy as peeling a potato. This soup was delicious (and vegan, as I used soya milk instead of moo juice and didn’t add cheese to it for a change).


Swede and leek soup (serves 4-6)
2 tbsp vegetable or olive oil
700g swede, peeled and diced
225g potatoes, peeled and diced
450g leeks, sliced and washed
1 garlic clove, crushed
1/2 tsp mixed herbs
1.5L (2.5 pints) vegetable stock
Salt and freshly ground black pepper to taste
150ml (1/4 pint) soya milk

  1. Heat the oil in a large pan and sauté the swede, potatoes, leeks and garlic for about 5 minutes.
  2. Add the mixed herbs, vegetable stock and season to taste.
  3. Bring to the boil, reduce heat and simmer for about 30 minutes or until the vegetables are soft.
  4. Soup can be left like this, or puréed if you like a smooth texture.
  5. Stir in the milk, reheat and serve.
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  1. Such a great recipe. What should i use when i run out of soya milk? Can i use canned coconut milk to stir with this soup?

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