Tuesday, November 1, 2011

Swede and parsnip (and other vegetables) creamy soup

I got some potatoes from the garden and I wanted to make a potage soup with other winter vegetables: onions, carrots and celery, coriander (before it dies completely!), and then some not so popular vegetables: swede and parsnip. Once again my husband reacted like for the brussels sprouts: it seems like swede and parsnip have a bad reputation too! Not my favourite veggies either, I would not bother growing them since I am happy to have them just once a year.

After chopping all the veggies I felt that they didn't look bad: at least there was colour there! But not for long. After cooking everything with some vegetable stock, and blending it into a creamy soup, I had a strange yellow colour.

But the soup was good (I think that the coriander really works here)! The kids tried to guess: pumpkin? No. Kumara? No. I realized that they didn't remember what swedes and parsnips were! I think that the last time we had them (in a soup, as always) it was about 2 years ago!! And my husband? He liked the soup and said that it did not particularly taste of swede or parsnip anyway, and this, apparently, was a good thing :-).

Do you eat swedes and parsnip?

Photos and Recipes by Alessandra Zecchini ©


  1. I've never heard of swede before. Love the colors of the veggies all together and the soup looks delicious!

  2. I think people refer to Swede as rutabaga here but I do love it! They both make a perfect creamy soup. I want to make some soon!