We had fun with this play on words, and the soup makes a nice starter on Burns Night. The pepper adds a touch of sweetness but is mostly there to add colour: we found out quickly that people are picky about the colour of their soups! For a milder flavour, deseed the chilli before you chop it.
© 2019 Fraser Reid / Kitchen Press · Reproduced with permission.
Heat a pot on a medium-low heat and add the tablespoon of oil or butter. Fry the onions, chilli and red pepper for 5–10 minutes, until everything is soft but not browned.
Stir in the swede, and then add the stock cubes dissolved in 1.2 litres of boiling water.
Bring everything to the boil and then simmer for 30 minutes until the swede is absolutely tender.
Blend the soup until smooth and season with salt and plenty of freshly ground black pepper.