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Creamy Swede Soup with Fried Onion and Cumin Topping

Swedes are available all winter, and are cheap as chips, yet what can you do with them to make them taste really delicious? They’re good mashed in a half-and-half mix with carrots and also in a vegetable curry, where the spices add zing and interest. Or try them in this delicious soup; it’s naturally creamy and delicate, with the onion and cumin topping adding a lovely burst of extra flavour and texture.

Serves 4

Vegan

1 onion, chopped

1 swede, about 700g (1½lb), thickly peeled and cut into 1cm (½in) cubes

1 tbsp olive oil

Cinnamon stick

1.5 litres (2½ pints) water

Salt and black pepper

For the topping

1 onion, sliced

1 tbsp olive oil

1 tsp cumin seeds

1. Fry the onion and swede in the oil in a large saucepan, with the cinnamon stick, covered, for 5 minutes, until beginning to soften.

2. Pour in 1 litre (1¾ pints) of the water, bring to the boil, then leave to simmer for about 15 minutes, or until the swede is tender.

3. Meanwhile, prepare the topping: fry the onion in the oil for about 7 minutes, until tender, then turn up the heat and allow them to brown a bit. Add the cumin seeds for the last couple of minutes of cooking.

4. Blend the soup until it is really smooth and creamy, using a hand-held blender or food processor, and adding the rest of the water as necessary to get the consistency you like. Season with salt and pepper.

5. Serve the soup in bowls, each topped with a spoonful of the onion and cumin mixture.

Tip: This soup is also lovely made with parsnips instead of swedes.