Swede, Carrot and Potato Soup

A creamy, comforting root vegetable soup with a hint of nutmeg and star anise.

Ingredients

Main Ingredients
  • 25 gbutter
  • 250 gcarrots (sliced)
  • 3 tbspdouble/heavy cream (plus a little more for serving)
  • 1onion (roughly chopped)
  • to tastepepper
  • 200 gpotatoes (cut into chunks)
  • to tastesalt
  • 1star anise
  • 250 gswede / rutabaga (cut into chucks)
  • 1.5 ltrvegetable stock
  • to servewhole nutmeg (grated)

Method

  1. 1.

    Melt the butter in a large saucepan, casserole or stock pot and fry the onion over a medium heat for a couple of minutes until softened.

  2. 2.

    Add the star anise, swede (rutabaga), carrots and potatoes and cook for a few minutes, making sure to coat the veg in the butter.

  3. 3.

    Pour in the stock, give everything a stir and bring to the boil, then turn down the heat and simmer for 25 - 30 minutes with the lid on until the vegetables have softened.

  4. 4.

    Remove the star anise and use a hand blender to blitz the ingredients until smooth*, then stir in the cream. Taste and season with salt and pepper.

    *Alternatively, allow to cool and blitz using a counter top blender

  5. 5.

    Serve with an extra drizzle of cream and freshly grated nutmeg on top.