Rotfruktssoppa med Ingefära och Äpple

This warming Swedish root vegetable soup is a staple of autumn and winter cooking in Scandinavia, where farmhouse cooks have long turned the season's humble roots — parsnip, carrot, celeriac — into deeply comforting potages. The addition of ginger and apple adds a gentle brightness that lifts the earthy sweetness of the roots.

Serves: 4

Ingredients

• 2 tbsp (30ml) unsalted butter
• 1 medium onion, roughly chopped
• 3 cloves garlic, sliced
• 20g (¾ oz) fresh ginger, peeled and grated
• 300g (10 oz) carrots, peeled and chopped
• 250g (9 oz) parsnips, peeled and chopped
• 200g (7 oz) celeriac, peeled and cubed
• 1 medium apple (e.g. Cox or Granny Smith), peeled, cored and chopped
• 1 litre (4 cups) vegetable or chicken stock
• 100ml (scant ½ cup) double cream
• 1 tsp (5ml) fine salt
• ½ tsp (2ml) white pepper
• Pinch of nutmeg
• Fresh dill and toasted pumpkin seeds, to serve

Instructions

1. Melt butter in a large pot over medium heat. Add onion and cook for 5–6 minutes until softened and translucent. Add garlic and ginger and stir for 1 minute.
2. Add carrots, parsnips, celeriac, and apple. Stir to combine. Season with salt, white pepper, and nutmeg.
3. Pour in the stock and bring to a boil. Reduce heat, cover, and simmer for 20–25 minutes until all vegetables are completely tender.
4. Remove from heat and blend with a stick blender (or in batches in a stand blender) until completely smooth and velvety.
5. Return to low heat and stir in the cream. Simmer gently for 2–3 minutes. Taste and adjust seasoning.
6. Ladle into warmed bowls. Top with a swirl of cream, fresh dill fronds, and a scattering of toasted pumpkin seeds.

Cook's Notes: This soup freezes well before adding the cream — add cream when reheating. For a dairy-free version, substitute oat cream. A small drizzle of apple cider vinegar stirred in at the end brightens the whole pot.