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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 5 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
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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