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.
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.