The BBC Good Food logo
Curried swede soup with mango chutney cheese toasties served on the side

Curried swede soup & mango chutney cheese toasties

By
A star rating of 4.2 out of 5.6 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

Serve a big bowl of our curried swede soup with cheese and mango chutney toasties for the ultimate comfort food dish. It's a great meal for the winter months

Nutrition: Per serving (6)
HighlightNutrientUnit
kcal567
fat30g
saturates16g
carbs47g
sugars13g
high infibre8g
protein24g
salt3.7g
Advertisement

Ingredients

  • 2 tbsp olive oil
  • 30g butter
  • 1 onion, sliced
  • 2 celery sticks, finely chopped
  • 1 thumb-sized piece of ginger, peeled and finely grated
  • 1 large garlic clove, crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tbsp medium curry powder
  • 800g swede, peeled and chopped into 3cm pieces
  • 1.8 litre vegetable or chicken stock
  • 50ml double cream
  • yogurt and chilli flakes, to serve

For the cheese toasties

  • 180g mature cheddar, coarsely grated
  • 3 spring onions, finely sliced
  • 1 heaped tsp nigella seeds
  • ½ small bunch of coriander, finely chopped
  • 2 tbsp butter
  • 4 large slices white sourdough
  • 2 tbsp mango chutney

Method

  • STEP 1

    Heat the oil and butter in a large saucepan or flameproof casserole dish over a medium heat, and fry the onion, celery and a large pinch of salt for 10 mins until the veg is soft and starting to caramelise. Stir in the ginger and garlic and cook for 1 min more. Add the cumin, ground coriander, turmeric and curry powder. Fry for 1 min more. Stir in the swede and stock. Bring to a simmer. Cover and simmer for 1 hr 15 mins more until the swede is soft. Season. Blitz using a hand blender until smooth. Stir in the cream.

  • STEP 2

    For the toasties, mix the cheddar with the spring onions, nigella seeds and coriander. Butter one side of each bread slice. Divide the cheese mix between two slices on the unbuttered side, add the chutney, and sandwich with the other slices, butter-side-out. Heat a medium pan over a medium-low heat, add the sandwiches, and weigh them down with another pan. Fry on each side for 4 mins until golden and the cheese has melted. Cut in half. Serve the soup in bowls topped with some yogurt and chilli flakes, with the cheese on toast on the side.

Goes well with

Recipe from Good Food magazine, February 2021

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.6 ratings
Advertisement
Advertisement
Advertisement

Sponsored content