Swede Soup with Crispy Onions

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.

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.

📖 Recipe

Happy soup season! – Lizzie