Dive into the heartwarming embrace of Curried Swede Soup, a culinary delight that promises to enliven your winter days. This soup, brimming with the robust flavors of garlic, fresh ginger, and a mild curry powder, offers a novel way to savor the often-underappreciated swede.
Its creamy texture and aromatic spices make it a comforting bowl of goodness that’s not just a meal but an experience. Perfect for those chilly evenings, this soup ensures a cozy, flavor-packed journey with every spoonful.
How to Prepare Curried Swede Soup
1. Prep Work: Begin by peeling and chopping your swede, celery, parsnip, potato, onion, garlic, and ginger according to the recipe.
2. Sauté Onions: Using the Sauté function on your Instant Pot set to High, heat your chosen oil and cook the onions until they are softened but not browned, stirring occasionally for about 5-8 minutes.
3. Add Aromatics: To the softened onions, add the celery, garlic, ginger, and curry powder, frying everything for a couple of minutes until the mixture is fragrant.
4. Deglaze: Pour in a small amount of stock to deglaze the pot, scraping any bits off the bottom with a wooden spoon. Then turn off the pot.
5. Combine Veggies and Stock: Add the swede, potato, and parsnip to the pot, pour in the remaining stock, and stir. Ensure the veggies are mostly submerged.
6. Pressure Cook: Secure the lid, set the valve to “Sealing,” and select “Manual” or “Soup” for 8 minutes at high pressure. It will take about 10 minutes for the pot to pressurize.
7. Quick Release: Once done, turn off the pot and carefully perform a Quick Pressure Release by setting the valve to “Venting.”
8. Puree and Season: Blend the soup until smooth, then season with salt and pepper to taste.
9. Adjust Consistency: If the soup is too thick, thin it with a splash of milk, cream, or coconut milk. Adjust the seasoning if necessary.
For stovetop preparation, follow the same steps using a stockpot, bring to a boil, then simmer for about 30 minutes until the vegetables are tender before blending and seasoning.
Curried Swede Soup
Ingredients
- 1 large swede
- 2 celery stalks roughly chopped
- 1 small parsnip peeled and cut into chunks
- 1 medium potato peeled and cubed
- 1 large onion peeled and roughly chopped
- 2 large garlic cloves peeled and sliced
- 1 thumb size piece of fresh ginger peeled and roughly sliced
- 3 teaspoon curry powder
- 600 ml chicken or veggie stock
- salt and pepper to taste
- 1 tablespoon rapeseed oil
- splash of milk
Instructions
- Vegetable Preparation: First, prepare all your vegetables by peeling and cutting them as instructed.
- Onion Sautéing: Heat your choice of oil in the Instant Pot on the Sauté setting on High. Cook the onions until they're soft but not colored, stirring now and then, for roughly 5-8 minutes.
- Spice Addition: Add the celery, garlic, ginger, and then the curry powder to the pot. Fry everything together until the curry emits a strong, inviting aroma.
- Pot Deglazing: Add a bit of stock to deglaze the bottom of the pot, scraping any bits off with a wooden spoon, and then turn off the Instant Pot.
- Adding Vegetables and Stock: Place the swede, potato, and parsnip into the pot. Cover with the rest of the stock and stir to ensure the vegetables are mostly covered by the liquid.
- Cooking Under Pressure: Secure the Instant Pot lid, ensuring the valve is set to "Sealing." Select the "Manual" or "Soup" setting for an 8-minute cook time at high pressure.
- Releasing Pressure: Once the cooking time ends, turn off the pot and use the Quick Pressure Release method by switching the valve to "Venting," being cautious of the steam.
- Soup Pureeing: Blend the soup until it achieves a smooth consistency, then season with salt and pepper according to your taste.
- Final Adjustments: If the soup is thicker than preferred, thin it out with a bit of milk, cream, or coconut milk, and adjust the seasoning as needed.
- For cooking on a stovetop, simply mimic these steps in a large pot, bringing the soup to a boil before reducing the heat to simmer for about 30 minutes, until the vegetables are tender, before proceeding to blend and season.
How to Store Curried Swede Soup
Curried Swede Soup stores beautifully, allowing you to savor its rich flavors even on busy days. After cooling to room temperature, transfer the soup into airtight containers. It will keep in the refrigerator for up to 3 days. For longer storage, freeze it in suitable containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating. To serve, gently reheat the soup on the stove over medium heat, stirring occasionally. If the soup has thickened upon storage, simply add a little water or stock to reach your desired consistency.