• No cheese, please

Harissa Roasted Carrot and Swede Winter Soup

This lightly-spiced vegan soup is perfect for the colder evenings. It's really easy to make, and you can mix and match the vegetables used depending what you have leftover in the fridge. I used carrots, swede and parsnips for this soup and it was delicious.


  • 1/4 swede, chopped into cubes

  • 1 parsnip, chopped into cubes

  • 1 large carrot, chopped into cubes

  • 1 white onions, sliced

  • olive oil

  • salt

  • pepper

  • dried oregano

  • 2 tbsp harissa paste

  • 500ml vegetable stock

  • vegan butter

  • squeeze of lemon juice


  • Preheat the oven to 190c

  • Place the diced veg in one layer on a baking tray, with a glug of olive oil, harissa paste, oregano and salt and pepper. Mix so all the veg is covered evenly.

  • Roast in the oven for 15 minutes, then mix and bake for another 20 or until the veg is soft and going a little brown at the edges.

  • Remove the veg to a large saucepan and make up the stock.

  • Pour the stock into the pan used for roasting, to pick up all the flavour, scraping any crispy bits off the bottom. Then add to the saucepan with the veg.

  • Add a knob of butter and a squeeze of lemon juice and then blitz it all together with a hand blender.

  • Taste and adjust seasoning, adding in more salt, pepper, lemon, butter or harissa paste to your liking.


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