[WATCH] Swede soup with coriander pesto

Bored of all the soups you’ve been making this winter? Check out Sean Gravina’s swede soup for something a little out of the ordinary

Swede soupwith coriander pesto


  • 1 swede, peeled and cut into cubes
  • 3 tbsp olive oil
  • salt pepper
  • 1 onion, finely chopped
  • 2 carrots, finely sliced
  • 2 stalks celery, finely sliced
  • 1 clove garlic, crushed
  • 6 sprigs thyme, leaves only
  • 1.25 litres vegetable stock
  • 142ml single cream
  • fresh thyme leaves to garnish



  1. Preheat the oven to 200°C.
  2. Place the cubes of swede in a roasting tray.
  3. Drizzle over two tbsp of the olive oil and season.
  4. Roast in oven for 25-30 mins until golden brown and tender, stirring occasionally.
  5. Meanwhile, heat the remaining tbsp of oil in a large heavy-based saucepan, stir in the onion, carrots, celery, garlic and thyme leaves and fry for 4-5 mins until softened but not browned.
  6. Add the roasted swede to the pan and pour over the stock.  
  7. Bring gently to the boil, cover and simmer for 25-30 mins, stirring occasionally.
  8. Purée the soup in a food processor or liquidiser until completely smooth. Pass through a sieve for an extra fine texture if preferred.
  9. Transfer the soup back to a clean saucepan. Stir in most of the cream, reserving some for garnishing.
  10. Gently heat through and adjust the seasoning if necessary.
  11. Serve in warm bowls or a soup tureen and garnish with a swirl of cream, some fresh thyme leaves and freshly ground black pepper.

This recipe first appeared on Gourmet Today TV, aired on TVM on 6 February, 2015.