Roasted Swede Soup with Chickpeas

A square white bowl filled with roasted swede soup. Sitting on a wooden table.
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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!

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!

Swede, carrots, onion, garlic and bone broth set out on a kitchen island

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

The Homesteading RD's Product Picks:

If you're looking for a basic immersion blender, this is a great option! Features 12-speeds to give you precision to prepare salsa, soup, shakes, smoothies, baby food, and more! 800 Watts of power drives consistently smooth results and high performance. 

If you're looking for a quality immersion blender that's built to last, Vitamix makes an incredible one! Features 5-variable speed settings, LED light display. ergonomic handle design, and the scratch resistant blade guard prevents marring favorite pots and pans. 

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 saltI 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 saltI 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. 

Chickpeas laid out on a tea towel to dry

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.

Chopped swede, onions, and carrots on a sheet pan along with garlic cloves and coconut oil.

*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.

Roasted chickpeas on a sheet pan

*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. 

Chopped vegetables in a copper pot on the stove with chickpeas in the background

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.

Swede soup being blended with an immersion blender while in a large soup pot

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!

The Homesteading RD's Product Picks:

If you're looking for a basic immersion blender, this is a great option! Features 12-speeds to give you precision to prepare salsa, soup, shakes, smoothies, baby food, and more! 800 Watts of power drives consistently smooth results and high performance. 

If you're looking for a quality immersion blender that's built to last, Vitamix makes an incredible one! Features 5-variable speed settings, LED light display. ergonomic handle design, and the scratch resistant blade guard prevents marring favorite pots and pans. 

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!

Swede soup displayed in a white square bowl set on a wooden kitchen table.

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

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

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!Thanks for reading signature

A square white bowl filled with roasted swede soup. Sitting on a wooden table.

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.
5 from 4 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Main Course, Soup
Cuisine American, Indian
Servings 4 servings
Calories 450 kcal

Ingredients
  

Swede Soup

  • 1 large swede (rutabaga) peeled & cubed
  • 3 medium carrots peeled & cubed
  • 1 medium onion cubed
  • 3 clovs garlic whole, skins on
  • 2 Tbsp cold-pressed coconut oil, ghee, tallow, or schmaltz *organic & grass-fed/pasture-raised
  • 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 cup bone broth from organic, pasture-raised chickens
  • ½ lemon zest & juice

Toppings

  • cups dried chickpeas or 2 cans if not using dried beans
  • 1 Tbsp apple cider vinegar if soaking dried beans
  • 2 Tbsp cold-pressed 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!

Instructions
 

  • If using dried beans: Rinse dried beans 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. 
  • Once the veggies are in the oven, start working on the chickpeas. Take the dried chickpeas and toss in coconut oil and spices.
  • Add veggies 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.
  • Now, 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.
  • 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. 
  • Once the veggies are fully soft and the flavors are incorporated, blend the soup using an immersion blender. Add a little extra water, if needed. Then, stir in the lemon zest and juice.
  • To serve, ladle the blended soup into a bowl. Top with roasted chickpeas, goat cheese, heavy cream, and chopped parsley. Enjoy!

Notes

*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.
*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. 
*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.
*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. 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.

Nutrition

Calories: 450kcalCarbohydrates: 59gProtein: 23gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1.75gMonounsaturated Fat: 1.6gSodium: 1222mgPotassium: 1015mgFiber: 8gVitamin A: 8400IUVitamin C: 57mgCalcium: 183mgIron: 3.75mg
Keyword bone broth, carrot, roasted vegetables, root vegetable, rutabaga, soup, swede
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8 thoughts on “Roasted Swede Soup with Chickpeas”

  1. 5 stars
    Never heard them called “swedes” before! That’s so interesting! We’re actually growing some in the garden this fall/winter. Hopefully they’ll turn out and we can try this recipe! It sounds devine!

  2. This sounds like the perfect soup for the colder days just now hitting here in Kansas City. And since I have to follow an alpha gal diet (stupid tick bite), I am all set to make this swede soup without any modifications as long as I opt for coconut oil and chicken broth. Can’t wait to try it!

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