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Curried Swede Soup
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5 from 5 votes

Curried Swede Soup (Instant Pot / Stovetop)

Curried Swede Soup is a perfect winter warmer bursting full of flavour. Packed with garlic, fresh ginger & curry powder it's a perfect way of using swede. 
Course Lunch, Soup
Cuisine British
Keyword curried soup, Instant Pot, swede soup, vegetable soup, winter soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 228kcal
Author Jo Allison

Ingredients

  • 1 large swede (approx. 700g / 1.5 lb unpeeled weight) peeled and cut into chunks
  • 2 celery stalks roughly chopped
  • 1 small parsnip peeled and cut into chunks
  • 1 medium potato peeled and cubed
  • 1 large onion peeled and roughly chopped
  • 2 large garlic cloves peeled and sliced
  • 1 thumb size piece of fresh ginger (approx 14g / 1/2 oz) peeled and roughly sliced
  • 3 tsp (quite generous ones) curry powder I used mild one
  • 600 ml chicken or veggie stock fresh or from cube is fine
  • salt and pepper to taste
  • 1 Tbsp rapeseed/ sunflower/ coconut oil
  • splash of milk/cream/coconut milk to adjust consistency

Instructions

Instant Pot

  • Prepare all the vegetables as per instructions above.
  • Heat oil of your choice in your Instant Pot using Sauté function (it should be set on High, 30min) and fry your onion until softened but not coloured stirring from time to time (approx. 5-8min).
  • Add chopped celery stalks, garlic and ginger, quickly followed by the curry powder. Let these fry for a couple of minutes until the curry powder becomes really fragrant.
  • Add a little bit of stock just to deglaze the pot (use wooden spoon to make sure nothing is stuck to the bottom). Turn the pot off by pressing Keep Warm/Cancel button.
  • Add cubed swede, potato and parsnip and pour in the remaining stock giving everything a mix. Try and prod your chopped veggies so that they sit in the stock and don't protrude out too much (a little bit is fine).
  • Put on the lid and lock it in place making sure that the black, steam releasing valve is pointing to "Sealing". Set your Instant Pot to "Manual" or "Soup" setting for 8 min on high pressure. It will take approx. 10 minutes for the pot to come to pressure if you've used cold stock (less if you used hot).
  • When the time is up turn the pot off by pressing Keep Warm/Cancel button and do Quick Pressure Release (QPR) by moving the black, steam releasing valve to "Venting". Please take care during this process. 
  • Puree the soup until smooth using stick blender/ liquidiser, adding some salt and pepper to taste. 
  • Adjust consistency as per your liking by adding few splashes of milk or cream of your choice if you think the soup is too thick. Taste and adjust seasoning as required.

Stovetop / Hob Instructions

  • Follow the steps as per above only in your stock pot or large pot with a lid. Once you've added all the vegetables and stock, bring the soup to boil and after that lower the heat and simmer for approx 30 min until all the vegetables are very tender. 
  • Puree the soup until smooth using stick blender/ liquidiser, adding some salt and pepper to taste. 
  • Adjust consistency as per your liking by adding few splashes of milk or cream of your choice if you think the soup is too thick. Taste and adjust seasoning as required.

Notes

  • Calories are approximate and meant as a guideline only.
  • Feel free to swap mild curry powder for any type you like. I found that mild type together with fresh ginger provided just right amount of heat for our liking.
  • To make this soup vegan simply use veggie stock and substitute dairy milk/cream with coconut milk (or any other dairy free milk you like).

Nutrition

Calories: 228kcal | Carbohydrates: 37g | Protein: 8g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 4mg | Sodium: 247mg | Potassium: 1119mg | Fiber: 8g | Sugar: 13g | Vitamin A: 15IU | Vitamin C: 59.2mg | Calcium: 126mg | Iron: 3.5mg