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!
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.
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.
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.
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.
Dice the onion, potatoes, and rutabaga. For more information, see my tutorial on How to Cut Rutabaga.
Cook the diced onions in olive oil in a soup pot. Add the sage, thyme, and salt.
Then add the potatoes, rutabaga, and broth. Bring to a boil, then cover and simmer for about 15 minutes.
Blend the soup using an immersion blender.
While the soup is cooking, prepare the onion topping. Thinly slice the onions using a mandolin or sharp knife.
Soak the onions in the almond milk and apple cider vinegar mixture for at least 5 minutes.
Coat the soaked onions in the flour mixture.
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.
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.
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
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Swede Soup with Crispy Onions
- Immersion blender (or upright blender if you don't have a handheld one)
- 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)!
- 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.
Happy soup season! – Lizzie