Swede Soup with Crispy Onions

swede and potato soup in a bowl topped 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.

Course Side Dish, Soup

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings

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.
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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