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A tabletop set with two blue bowls filled with golden roasted swede soup
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5 from 7 votes

Roasted Swede Soup

A delicious root vegetable soup with a North African twist. Roasting brings out the best in these frugal and nutritious veg.
Servings: 6 people
Prep Time15 mins
Cook Time45 mins


  • ½ swede (rutabaga) - 500g
  • 2 parsnips - 200g
  • 2 carrots - 170g
  • 1 onion - 150g
  • 2 tbsp olive oil
  • 2 tsp ras el hanout
  • 1 tsp oregano - dried
  • 600 ml stock - vegetable or chicken
  • salt & pepper

To serve

  • Fresh herbs - chopped
  • drizzle cream, or hemp or flax oil - or a knob of butter


  • Heat oven to 200°C/400°F/Gas Mark 6. Peel and chop the vegetables into small cubes (about 1.5 cm / ½").
  • Add the vegetables to a roasting dish with a good pinch of salt, the olive oil, ras el hanout and oregano. Stir together to make sure the vegetables are well coated with the oil and spices.
  • Roast for 15 minutes. Then remove the dish from the oven and shake or stir well. Return to the oven and cook for a further 15–25 minutes, until soft and starting to brown at the edges.
  • Transfer the cooked vegetables to a saucepan. If wanted, save a few pieces to use as garnish later.
  • Pour the stock into the roasting dish, and scrape the bottom with a spatula or wooden spoon, to collect all the crispy bits from the bottom of the pan.
  • Pour the stock into the saucepan with the vegetables.
  • Blitz the soup with a stick or immersion blender or puree in a blender or food processor.
  • Taste and adjust seasoning as required.
  • For a rich and creamy soup, add a knob of butter. A squeeze of lemon juice will lift and brighten the flavours.


  • Use whichever root vegetables are easy to find. Try swede and carrot soup or swede and parsnip soup, or experiment with whatever you have to hand.  
  • You can swap the spices around to suit your taste. I have used a North African spice blend but Middle Eastern or Indian blends would work well too, so choose something you like.   
  • Remember to deglaze the pan with your stock before pouring it onto the veg. A good cook never wastes anything with flavour!
  • This soup freezes well so make extra. Just allow it to cool and pack it into plastic pots. Defrost and reheat in microwave or on the stove top.
  • I like soup garnished. Top yours with seeds, a few cubes of the roasted vegetables, chopped fresh herbs, plain yoghurt – whatever you like.  
Nutritional Information 
  • This recipe is 6 Weight Watchers Smart Points per portion 
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 126kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 437mg | Potassium: 523mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5796IU | Vitamin C: 30mg | Calcium: 79mg | Iron: 1mg
Course: Light Meal, Soup
Cuisine: British
Keyword: Roasted Swede Soup, Swede soup