Sophie Hitchens

Sophie Hitchens


Slow Roasted Carrot and Swede Soup with Toasted Hazlenuts

Sophie Hitchens Wednesday 06th October 2021

With the weather changing and Winter setting in October always seems to be a good month to start making soups. They are a great way to pack in lots of vegetables to your day and feel like you have eaten some goodness. Carrot soup is always a favourite of ours in the office and after seeing this recipe from Deliciously Ella ‘The Plant Based Cookbook’ we thought we would give it a go as it included a few other added goodies. It’s super quick and full of goodness so if you’re looking for something warming for lunch look no further.

Serves 4

1 onion, dice – no larger than 0.5cm

2 garlic cloves – chopped

olive oil

5 large carrots – peeled and sliced no thicker than 0.5cm

1/2 large swede – peeled and chopped into pieces no larger than 0.5cm

1 teaspoon ground cumin

2 tablespoons vegetable bouillon powder or 1 vegetable stock cube

salt and pepper

To serve

Handful of hazelnuts, toasted and roughly chopped

pinch of chilli flakes

Place a pan over a medium heat and add the onion, garlic, a drizzle of olive oil and a pinch of salt and pepper. Cook until soft, about 5-10 minutes. Add the carrots, swede and cumin and cook for another 10-15 minutes, until the carrots begin to soften.

Cover the vegetables with boiling water and add the bouillon power (or stock cube), then simmer for 45-50 minutes until all of the vegetables are really soft.

Once soft, remove from the heat and blend until smooth. Serve in bowls, garnished with toasted hazlenuts, a pinch of chilli flakes and a drizzle of olive oil.


Styled and propped by Claire Morgan.

Sophie Hitchens

Sophie Hitchens