Tag Archives: swede

Winter Vegetable Breakfast Salad

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I thought I’d start sharing my vegan breakfasts as I kick things up for the Healthy Vegan Breakfast Book. Today’s required some creativity with the veg box because I’m down to the dregs: a few carrots, half a swede (aka rutabaga to my American friends), a few broccoli florets, a head of cauliflower and a few lingering leaves of Batavia lettuce. Actually when I type it out like that it sounds like a lot of food, but I assure you the fridge looked sadly bare!

  • Cooked quinoa (leftovers)
  • Julienned carrot
  • Julienned  swede (my new favourite use for swede?)
  • Red onion
  • Broccoli, diced into small florets
  • Currants soaked in boiling water for ~10 minutes
  • Batavia lettuce
  • Crushed red chilli flakes
  • A pinch of ground cumin
  • Tahini (~ 1 Tbsp) mixed with lemon juice (~ 1/4 lemon) and enough water to make a creamy dressing
  • Salt and pepper

This takes inspiration from American recipes I’ve seen for broccoli raisin salad, and this recipe for raw cauliflower “couscous” that really intrigues me and is the likely fate of the aforementioned cauliflower.

Carrot and Swede Soup with Coriander and Creme Fraiche

Carrot and Swede Soup with Coriander and Creme Fraiche

It’s three days before I fly to Chicago for the holidays, and I’m on a mission to use up everything in my fridge so I don’t have to throw anything away. I’m down to the tricky vegetables: swede, beetroot and a mountain of carrots.

Some of the carrots (along with a cucumber and some cauliflower) are going into a Piccalilli. The rest I turned into this soup, an obvious riff on the classic carrot and coriander soup. But you know what – I think I prefer this version with a bit of swede added to the mix. It tones down the sweetness of the carrots and works very well with the flavour of ground coriander. I stole the creme fraiche idea from Delia (good old Delia). It’s a keeper.

This recipe got me through all of my carrots and half a swede. Tonight, I tackle the beetroot.

Adapted from Delia’s recipe for carrot and coriander soup. There are no hard and fast rules on the proportion of carrots and swede to use – just go with whatever’s convenient. I used roughly 600g swede and 300g carrots for this.


  • 2 lb (900 g) carrots and swede, peeled and chopped
  • 1 tablespoon coriander seeds
  • 1 oz (25 g) butter
  • 1 small clove garlic, crushed
  • 2 pints (1.2 litres) vegetable stock
  • 3 tablespoons chopped fresh coriander, plus 6 small sprigs, to garnish
  • 3 tablespoons crème fraîche
  • salt and freshly ground black pepper


  1. Dry-roast the coriander seeds in a small frying pan over a medium heat, stirring and tossing them around for 1-2 minutes, or until they begin to look toasted and start to jump in the pan. Tip them into a pestle and mortar and crush them coarsely.
  2. Heat the butter in a large saucepan, then add the chopped carrots and swede, garlic and three-quarters of the crushed coriander seeds. Stir the vegetables in the butter and crushed seeds, then cover the pan and let them cook over a gentle heat until they are beginning to soften – about 10 minutes.
  3. Add the stock and season with salt and pepper and bring everything up to the boil.
  4. Reduce the heat to low and simmer for a further 15-20 minutes, partially covered, or until all the vegetables are tender.
  5. Leave the soup to cool a little, then liquidise the whole lot in batches. Return the purée to the pan and stir in the chopped fresh coriander and 2 tablespoons of the crème fraîche.
  6. Re-heat the soup, then taste to check the seasoning and serve in warmed bowls and garnish each one with a swirl of crème fraîche, a sprinkling of the remaining toasted coriander seeds and a sprig of fresh coriander.

Prep Time: 10 minutes

Cook time: 40 minutes

Yield: 4 servings

Per serving: 163 Calories | 8.2 grams Fat | 21.3 grams Carbohydrates | 3.6 grams Protein | 6.0 grams Fiber