Swede & Apple Soup with Roasted Fennel Seeds (Vegan)

Swede & Apple Soup with Roasted Fennel Seeds (Vegan)

Swede certainly isn't one of the most popular vegetables. First of all, it's part of the the cabbage family and they never have been the hippest of the food families. Then, it's not even appealing when you look at it, all pale and bulky. However, I have grown very fond of this root and as it's in season right now, have decided to sing a little ode to the swede. For those of you who might prefer pumpkin or potatoes in soup, I get you - it's the common choice. 

However, since I have discovered swede, I have come to love the mellow sweetness it brings to the dish, yet it remains savory enough thanks to it's rooty flavour, even adding a subtle tartness. This time I chose to combine it with some sour apples, earthy carrots and warming ginger to complete the autumn roundabout. 


for 6 portions
prep time: 1.15 hours

  • 1 medium swede/ rutabaga
  • 1 tbsp coconut oil
  • 4 carrots
  • 5 - 6 cm piece of ginger
  • 4 shallots 
  • 3 apples
  • 4 sprigs of rosemary
  • 3 sprigs of thyme 
  • 2 bay leaves
  • 1 tbsp coconut oil
  • 1 l vegetable stock
  • 2 tbsp maple syrup
  • 1 tsp cinnamon
  • salt and pepper to taste
  • 1 tbsp fennel seeds
  • 4 tbsp pumpkin seeds
  • 200 - 300 ml coconut milk


1. Preheat the oven to 200°C. Peel and slice the swede into 1 cm thick chunks. Spread on a baking tray and top with a 1 tbsp of coconut oil and salt and pepper to taste. Bake for 15 minutes until golden brown and soft. 

2. In the meantime, peel and slice the carrots and the ginger into 1-2 cm chunks. Peel the shallots and roughly chop. 

3. Peel the apples, remove the core, and chop into chunks. 

4. Heat a tbsp of coconut oil in a large saucepan. Add the onions, bay leaves and herbs. Sweat until the shallots become pale in colour. 

5. Add the carrots to the pot. Take the swede out of the oven and add as well. Stir for 2 minutes. 

6. Prepare vegetable stock according to instructions. Pour over the veggies. Bring to the boil. Let simmer for another 10 minutes until all the veggies are soft. Take out the rosemary, thyme and bay leaves. 

7. Using a hand-blender or liquidizer purée the soup to a fine consistency, until there are no lumps left. Add the maple syrup, cinnamon and salt and pepper to taste. Keep heated. In a saucepan without any fat roast the fennel seeds for 1 - 2 minutes (until you get those beautiful aromatic fumes emanating). In the same pan, roast the pumpkin seeds until golden brown. 

8. Using a pestle and mortar pound the fennel seeds to really bring out its aroma. Now you can start assembling the soup. In each portion, pour a good lug of coconut milk, sprinkle on some roasted fennel and pumpkin seeds and garnish with a few sprigs of thyme. Enjoy :-)