Curried Swede Soup with Cheddar Toasties

Name: Curried Swede Soup with Cheddar Toasties
Prep time: 30 min
Cook time: 100 min
Total time: 130 min
Yield: 6
Ingredients: 800 g swede, peeled and cut into 3 cm pieces; 1 onion, sliced; 2 celery sticks, finely chopped; 1 thumb-sized piece fresh ginger, peeled and finely grated; 1 large garlic clove, crushed; 2 tbsp olive oil; 30 g butter, divided; 1800 ml vegetable or chicken stock; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground turmeric; 1 tbsp medium curry powder; 50 ml double cream; 180 g mature cheddar, coarsely grated; 3 spring onions, finely sliced; 1 tsp heaped nigella seeds; 1/2 bunch coriander, finely chopped; 4 slices white sourdough; 2 tbsp mango chutney; to serve plain yogurt; to serve chilli flakes

This creamy curried swede soup is warming, gently spiced, and naturally sweet from slow-simmered root vegetables. Serve it with crisp cheddar and mango chutney toasties for a hearty, comforting meal.

Servings6 Portions

Prep Time30 Mins

Cook Time100 Mins

Difficulty

Intermediate

Ingredients

swede, peeled and cut into 3 cm pieces
800 g
onion, sliced
1
celery sticks, finely chopped
2
fresh ginger, peeled and finely grated
1 thumb-sized piece
large garlic clove, crushed
1
olive oil
2 tbsp
butter, divided
30 g
vegetable or chicken stock
1800 ml
ground cumin
1 tsp
ground coriander
1 tsp
ground turmeric
1 tsp
medium curry powder
1 tbsp
double cream
50 ml
mature cheddar, coarsely grated
180 g
spring onions, finely sliced
3
heaped nigella seeds
1 tsp
coriander, finely chopped
0.5 bunch
white sourdough
4 slices
mango chutney
2 tbsp
plain yogurt
to serve
chilli flakes
to serve

Step-by-Step Instructions

Warm the olive oil and butter in a large saucepan or flameproof casserole over medium heat. Add the onion, celery, and a generous pinch of salt, then cook for about 10 minutes, stirring occasionally, until softened and lightly golden.

Stir in the ginger and garlic and cook for 1 minute. Add the ground cumin, ground coriander, turmeric, and curry powder, then cook for another minute to bloom the spices.

Add the chopped swede and stock. Bring to a simmer, cover, and cook for about 1 hour 15 minutes, or until the swede is very tender. Blend until smooth with a hand blender, then stir in the cream and season to taste.

For the toasties, mix the cheddar, spring onions, nigella seeds, and chopped coriander. Butter one side of each sourdough slice. Spoon the cheese mixture onto the unbuttered side of two slices, add mango chutney, and top with the remaining bread, buttered sides facing out.