Roasted Swede Soup with Chickpeas

Roasted Swede Soup with Chickpeas is an incredibly delicious and nourishing dish to enjoy on a cold day. It’s one of my favorites and something I look forward to each fall when I harvest my swedes. 

Swedes (also known as rutabagas) can be used in many different ways like roasting and mashing, but I love swede soup. It’s velvety smooth and the spices really make the flavor pop! Topped with crunchy chickpeas, this soup is sure to delight.

Let’s jump in!

*Disclosure: This post may contain affiliate links to products (including Amazon). I’ll earn a small commission if you make a purchase through my link, at no additional cost to you! Regardless, I only link to products that I personally use on our homestead or believe in.

What is Swede?

Swedes (also known as rutabaga) are an often overlooked root vegetable in the cruciferous family, but they are actually quite delicious and nutrient-dense! Grows to be about the size of a softball and falls somewhere between a turnip and cabbage. 

They have an earthy smell, but become quite sweet and creamy like a potato when cooked. Less spicy than turnips, but have a faint peppery taste to it. Swedes are easy to grow and are a very frost-tolerant crop; in fact, they taste better after a few touches of frost!

If you grow your own swedes, then you’ll definitely love this recipe! If not, you can certainly find them at your local CSA, Farmer’s Market, or grocery store. I love that swedes can store for up to 4 months, so I can enjoy making this soup all winter long.

Why You Should Make Roasted Swede Soup

Use up your garden surplus

If you grew swedes (rutabagas) in your garden this year, then this recipe is for you! My roasted swede soup is a tasty way to use up your stored harvest throughout this winter.

Inexpensive meal

Turnips, swedes and parsnips have always been considered as “peasant food” because they are easy to grow and very inexpensive. With grocery prices up 13% in just the last year alone, incorporating more swedes into your meal plan will certainly help your pocketbook. It’s time that swedes made a comeback!

If you have a garden, I highly recommend growing them! They are prolific, easy to grow, store well and are incredibly frost tolerant. Grab a packet of seeds for $4 and enjoy having pounds of food safely tucked away this winter in your root cellar or fridge.

Packed full of nutrients

My roasted swede soup is bringing out the best of best when it comes to nutritious ingredients! Swedes are loaded with potassium, vitamin C, magnesium, and calcium, plus a healthy dose of fiber to make your gut happy (USDA Database).

Swedes are included in the nutritional powerhouse group called brassicas, which contains a compound called sulforaphane. Sulforaphane has antioxidant, anti-inflammatory and cancer fighting properties as well as beneficially impacting our genes (Ruhee, 2020)!

Did I mention that this recipe also contains the anti-inflammatory spice, turmeric? How about gut-healing bone broth? Heck yes! It’s also topped off with fiber-rich chickpeas, which your microbiome will love. You’ll feel like a million bucks after a bowl of this swede soup!

Roasted Swede Soup Recipe

Woo hoo! We’ve come to the fun part. Let’s make some delicious and nourishing roasted swede soup with chickpeas. Perfect to warm your belly on a cold day.

Tools

• Glass bowl
• Colander
• Tea Towel
• Knife
• Cutting Board
• Peeler
• Measuring spoons
• Sheet pan
• Large soup pot
• Immersion blender, food processor, or blender – I highly recommend an immersion blender!

Ingredients

Swede Soup

• 1 large swede (Rutabaga), peeled & cubed
• 3 carrots, peeled & cubed
• 1 medium onion, cubed
• 3 cloves of garlic, whole & skins on
• 2 Tbsp cold-pressed coconut oil, ghee, tallow, or schmaltz *organic & grass-fed/pasture-raised (I used coconut oil)
• 2 tsp cumin
• 1 tsp coriander
• 1 tsp turmeric
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper
• ½ tsp ground black pepper
• 1 ½ tsp sea salt – I like Redmond Real Salt
• 4 cups bone broth – from organic, pasture-raised chickens
  
• Juice & zest of 1/2 of a lemon

Toppings

• 1.5 cups of dried chickpeas (or 2 cans if not using dried beans) – I buy mine in bulk from Azure Standard
• 1 Tbsp apple cider vinegar – If soaking dried beans
• 2 Tbsp cold-pressed coconut oil, ghee, tallow, or schmaltz *organic & grass-fed/pasture-raised (I used coconut oil)
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp sea salt – I like Redmond Real Salt
• ¼ tsp ground black pepper
• Fresh parsley, chopped
• Crumbled goat cheese
• Heavy cream – grass-fed, organic (local, if possible). Find local raw milk & cream here!

How to Make Roasted Swede Soup

Step 1: Soak dried chickpeas overnight

If using dried beans, give them a rinse and pick out any sticks or stones. Then, place beans in a glass bowl and cover with water and add 1 Tbsp apple cider vinegar (this makes them more digestible). Let soak for 8-12 hours overnight. 

After 8-12 hours, drain in a colander and rinse the beans well. Set aside on a tea towel to air dry while you start the soup. 

If using canned chickpeas, simply drain the can, give them a rinse, and set them out on a tea towel to air dry. 

Step 2: Roast the veggies

Preheat oven to 400 degrees F. Peel, then chop the vegetables into cubes. Toss (along with the whole garlic cloves) in melted coconut oil, ghee, tallow, or schmaltz followed by the spices, salt, and pepper. Spread on a sheet pan and bake for 30-40 min, stirring halfway through.

*Short cut: I always seem to dread the extra step of melting the fat (it makes me miss the easy days of olive oil!), so now I just scoop blobs of it onto the sheet pan and place it in the oven. After 3-5 minutes, I pull the pan out and stir everything until well coated in the melted fat.

*Still using olive oil? Check out my article The Saturated Fat Controversy to learn why I no longer use olive oil for high-heat cooking.

Step 3: Roast the chickpeas

Once the veggies are in the oven, start working on the chickpeas. Take the dried chickpeas and toss in coconut oil and spices. Add to the oven to roast for 30-40 minutes, stirring halfway through. Optional: broil for 2-3 minutes to get them nice and crispy! Once fully cooked, set aside.

*You can use my shortcut from step 2 here, too!

Step 4: Make the swede soup

Once the veggies are out of the oven, smash the whole garlic cloves using a fork. Remove the skins, then stir everything together until the garlic is well distributed. The veggies should be 80% cooked by now; they’ll finish up in the pot!

Move the veggies to a large pot. Add bone broth, cover, then bring to a simmer for 10-15 minutes to let the flavors meld together. 

Step 5: Blend the swede soup

Once the veggies are fully soft and the flavors are incorporated, blend the soup. Add a little extra water, if needed. Then, stir in the lemon zest and juice.

My favorite way to blend hot soup is using an immersion blender. Super easy. No more transferring (or exploding) hot soup mess from using a blender or food processor. I highly recommend getting an immersion blender!

Step 6: Eat your delicious roasted swede soup!

To serve, ladle the blended soup into a bowl. Top with roasted chickpeas, goat cheese, heavy cream, and chopped parsley. Enjoy!

Roasted Swede Soup Variations

Want to switch things up or take it to the next level? Here are some extra ingredients that are also delicious when incorporated into this recipe. Have fun with it!

Things to add to roasted swede soup

• Sweet potatoes
• Potatoes
• Lentils
• Shallots
• Parsnips

Extra toppings for roasted swede soup

• Soaked & dehydrated pumpkin seeds
• Grilled brats or sausage
• Roasted pepitas

FAQ About My Roasted Swede Soup

What is the best way to reheat roasted swede soup?

The best way to gently reheat the roasted swede soup is in a pan on the stove set on low, stirring occasionally. In a pinch, it can be microwaved, but I try to avoid the microwave as much as possible. 

What is the flavor of swede?

Swede (rutabaga) tastes slightly bitter, earthy, and mildly peppery, but it becomes sweeter when they are cooked. It has a texture similar to a carrot or potato.

Do you have to peel swede?

No, you don’t have to peel swedes or carrots. The peels are edible. However, the peels can be tough and bitter, so most people prefer to peel them.

How to freeze roasted swede soup?

My favorite way to freeze roasted swede soup is by using a vacuum sealer. It’s easy to use and gets all of the air out so that your soup stays well-preserved. I also like that I can freeze the bags flat like a pancake so it takes up minimal freezer space.

Don’t have a vacuum sealer? You can still use freezer-safe ziplock bags or mason jars. If using a mason jar, make sure not to overfill them! Leave 1-2” on the top, even more, if using a regular mouth mason jar.

Other Recipes You’ll Love

• Gluten Free Quiche With Garden Veggies
• Homestead Refried Beans (Plus, Canning Tips!)
• Garden Fresh Rhubarb Crumble (Gluten Free!)

Final Thoughts

This roasted swede soup is definitely one of my favorites! It has a zippy flavor to it, nourishing compounds and will warm your belly on a cold, winter day. If you’re thinking about growing swedes (rutabagas), definitely do! They are easy to grow, prolific and have excellent storage potential. A winner in my book!