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    Home » Recipes » Soups

    Swede Soup with Crispy Onions

    Published: Nov 3, 2022 by Lizzie Streit, MS, RDN · This post may contain affiliate links · 4 Comments

    87 shares
    Jump to Recipe Print
    swede soup in a bowl with crispy onions under text box with recipe title
    swede and potato soup in a bowl topped with crispy onions
    images of swede soup in bowls separated by text box with recipe title

    This vegan swede soup, also known as rutabaga soup, has a creamy consistency thanks to potatoes. It’s made with basic ingredients you may even have on hand. While it’s simmering, whip up some crispy onions for a topping!

    swede and potato soup in a bowl topped with crispy onions

    Soups are such a great way to eat vegetables. I love adding a warm bowl of veggie soup to my lunch throughout the fall and winter. It’s definitely more enticing than a cold salad.

    This latest recipe for swede soup is made from rutabaga, potatoes, and onions. It’s a light, nutritious recipe that makes a great side dish. Plus, the crispy onions on top are a really yummy addition!

    Serve it with a grilled cheese sandwich, pork tenderloin, Crispy Panko Tofu, or Spinach Feta Salmon Burgers. It would also make a great soup and salad combo when paired with the Chopped Kale Salad with Tahini Dressing, Arugula Apple Salad with Pecans, or Kale and Broccoli Salad with Lemon Parmesan Dressing.

    Jump to:
    • Ingredients and Substitutions
    • Equipment
    • Instructions
    • Storage and Reheating
    • FAQs
    • More Rutabaga Recipes
    • 📖 Recipe
    • 💬 Comments
    onions, potatoes, rutabaga, seasonings, almond milk, and broth on a counter

    Ingredients and Substitutions

    • Rutabaga: You’ll need about one medium rutabaga to yield 2 cups diced.
    • Potatoes: I used 2 small yellow potatoes. A large russet potato would also work. You want about 2 to 2 and ½ cups diced.
    • Yellow onions: You need an onion for the swede soup and another one for the topping. Sweet onions also work.
    • Dried thyme, dried sage, and salt: You can replace the ½ teaspoon amounts of the dried herbs with 1 and ½ teaspoons of fresh herbs if desired.
    • Vegetable broth: Start with 3 cups and use up to 4 cups for a thinner soup if desired.
    • Almond milk mixed with apple cider vinegar: This is for soaking the onions for the topping. If you don’t need the soup to be vegan, you can replace this vegan “buttermilk” with 1 cup of regular buttermilk.
    • Flour, salt, and garlic powder: To coat the soaked onions before frying.
    • Extra virgin olive oil: For pan-frying the onions.

    Equipment

    To make potato and swede soup, I highly recommend using an immersion blender (also known as a handheld blender). You can blend the soup in an upright blender, but I find that it’s more of a hassle. A mandolin is also helpful for this recipe when making the onion topping.

    Instructions

    For the full recipe card with ingredient quantities and recipe steps, scroll to the bottom of the post. Here’s a preview of the steps with process shots to help you in the kitchen.

    cut potatoes, rutabaga, and onions on a cutting board

    Dice the onion, potatoes, and rutabaga. For more information, see my tutorial on How to Cut Rutabaga.

    diced onions cooking in olive oil in a soup pot with seasonings

    Cook the diced onions in olive oil in a soup pot. Add the sage, thyme, and salt.

    ingredients for swede soup cooking in vegetable broth in a soup pot

    Then add the potatoes, rutabaga, and broth. Bring to a boil, then cover and simmer for about 15 minutes.

    pureed swede and potato soup in a large pot on a stovetop

    Blend the soup using an immersion blender.

    items sliced thinly with a mandolin in a container

    While the soup is cooking, prepare the onion topping. Thinly slice the onions using a mandolin or sharp knife.

    thinly sliced onions soaking in almond milk and vinegar in a bowl

    Soak the onions in the almond milk and apple cider vinegar mixture for at least 5 minutes.

    thinly sliced onions getting dusted with a flour coating in a bowl

    Coat the soaked onions in the flour mixture.

    crispy onions cooking in oil in a large skillet

    Pan fry the onions in oil.

    Storage and Reheating

    Keep leftover swede soup in an airtight container in the refrigerator for 5 to 7 days. Reheat in a saucepan over medium-low heat, stirring frequently to prevent scorching, for about 5 to 8 minutes or until warmed through.

    You can also freeze this soup. Let it cool completely before transferring to freezer-safe containers. Leave about an inch of headspace to allow for the soup expanding during freezing. Store in the freezing for up to 6 months. Reheat straight from frozen, or thaw in the fridge first.

    two bowls of swede soup with crispy onions next to each other on a counter

    FAQs

    What is the flavor of swede?

    Swede has a bittersweet flavor that’s similar to turnips but a little milder, earthier, and sweeter. Young swede tends to be sweeter than old ones. Cooking also mellows the flavor.

    Do you have to peel swede?

    The skin of swede is edible, but it’s often best to peel it before using it in cooking. This is because the skin can be tough and unpalatable.

    More Rutabaga Recipes

    • A plate of roasted rutabaga with a fork next to garnishes and a napkin.
      Roasted Rutabaga with Maple Brown Butter
    • rutabaga cut into different shapes on a cutting board under text box with post title
      How to Cut Rutabaga
    • square image of rutabaga noodles topped with a fried egg in a dish
      Breakfast Rutabaga Noodles
    • square image of root vegetable hash topped with four eggs in a skillet
      Root Vegetable Hash with Eggs

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

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    swede and potato soup in a bowl topped with crispy onions

    Swede Soup with Crispy Onions

    This rutabaga and potato soup is creamy and delicious but has just a handful of basic ingredients. Crispy fried onions add some great flavor and texture, too.
    5 from 2 votes
    Print Pin Rate
    Prep Time: 20 minutes mins
    Cook Time: 25 minutes mins
    Total Time: 45 minutes mins
    Servings: 4
    Calories: 367kcal
    Author: Lizzie Streit, MS, RDN

    Equipment

    • Immersion blender (or upright blender if you don't have a handheld one)

    Ingredients 

    Soup

    • 1 tablespoon extra virgin olive oil
    • 1 yellow onion - diced
    • ½ teaspoon dried sage
    • ½ teaspoon dried thyme
    • ½ teaspoon salt - more to taste
    • 1 medium rutabaga - peeled and diced, about 2 cups
    • 2 small yellow potatoes - peeled and diced, about 2 cups
    • 3 cups vegetable broth - use 4 cups for a thinner soup

    Crispy onions

    • 1 yellow onion - thinly sliced with a knife or mandolin
    • 1 cup almond milk
    • 1 tablespoon apple cider vinegar
    • ½ cup all purpose flour
    • 1 teaspoon garlic powder
    • ¼ cup extra virgin olive oil

    Instructions

    • Warm the olive oil in a soup pot over medium heat. Cook the onion for a few minutes until translucent. Add the sage, thyme, and salt, and cook for a couple more minutes.
    • Add the rutabaga, potatoes, and broth to the pot. Increase heat to bring to a boil, then reduce heat to maintain a simmer, cover the pot, and cook for about 15 minutes or until the vegetables are fork-tender.
    • Remove the soup from heat. Use an immersion blender to puree the soup. See notes for tips on using an upright blender.
    • While the soup is cooking, prepare the crispy onions. In a large bowl, whisk together the almond milk and apple cider vinegar. Place the sliced onions in the mixture, and let them soak for at least 5 minutes.
    • In a shallow plate or bowl, mix together the flour and garlic powder. Using a fork, remove a handful of sliced onions from the almond milk mixture. Gently shake off excess liquid, then place them in the flour mixture. Coat the onions in the flour, then use a fork to remove them and gently shake off any excess flour. Place them on a plate, and repeat this step for the remaining onions.
    • In a large skillet, warm the olive oil over medium heat. Once it is hot, add the breaded onions. Do your best to spread them out in a single layer. Cook for a few minutes on each side until crispy. You will likely need to cook them in two batches.
    • To serve the soup, ladle it into bowls then top with crispy onions.
    • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

    Notes

    • Store leftovers in an airtight container in the fridge for 5 to 7 days. Reheat in a saucepan, stirring frequently to prevent scorching, for about 8 to 10 minutes until warmed through.
    • To freeze, let the soup cool completely before transferring to freezer-safe containers. Leave some headspace to allow for expansion while freezing. Freeze for up to 6 months.
    • If using an upright blender, transfer the soup in batches and blend until smooth. Leave a corner of the lid cracked and cover with a clean dish towel to allow steam to escape while blending.

    Nutrition

    Serving: 1.5cups | Calories: 367kcal | Carbohydrates: 47g | Protein: 6g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 791mg | Potassium: 846mg | Fiber: 6g | Sugar: 9g | Vitamin A: 386IU | Vitamin C: 49mg | Calcium: 148mg | Iron: 2mg
    Did you make this recipe?Tag @vegworld_recipes and follow me today!

    Happy soup season! – Lizzie

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    87 shares

    Reader Interactions

    Comments

      5 from 2 votes (1 rating without comment)

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    1. Jenny Streit

      January 27, 2023 at 4:11 pm

      5 stars
      Since subscribing to It’s a Veg World, I have been nudged to try many vegetables for the first time in my life. This soup looked so good, I was brave enough to buy a rutabaga! Of course, I had to search “rutabaga images” on my phone while in the produce section. Thank heaven’s I did, because I came perilously close to making turnip soup…
      Anyway, this was very good. I had some leftover mini gold potatoes–so I cut those into quarters and used them—without peeling. The immersion blender pureed the potato skins just fine, along with everything else.
      The crispy onions were a nice addition—and they were really as simple to make as the recipe indicated they would be!

      Reply
      • Lizzie Streit, MS, RDN

        January 31, 2023 at 11:26 am

        Ha!! I’m so glad you didn’t end up with turnip soup and that you enjoyed the recipe (and onions)! Thanks so much for leaving a review!

        Reply
    2. Lea

      November 07, 2022 at 3:20 pm

      Absolutely LOVE that you provided a healthy option for everyone’s favorite…crispy onions!!!

      Reply
      • Lizzie Streit, MS, RDN

        November 08, 2022 at 2:31 pm

        Thanks, Lea!! I’m so glad to hear that. They really are such a favorite!

        Reply

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