Rabbie Burns Soup

Seasonal Soups

Posted by Kitchen Press

About

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.

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You Will Need (8 things)

  • 1 tbsp Olive Oil or butter
  • 1 Onion , peeled and roughly chopped
  • 1 Chilli , finely chopped
  • 1 Red Pepper , deseeded and roughly chopped
  • 750 g Swede , peeled and roughly chopped
  • 2 Stock Cubes
  • Salt
  • Freshly Ground Black Pepper

Steps (4 steps, 10 minutes)

  1. 1

    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.

  2. 2

    Stir in the swede, and then add the stock cubes dissolved in 1.2 litres of boiling water.

  3. 3

    Bring everything to the boil and then simmer for 30 minutes until the swede is absolutely tender.

  4. 4

    Blend the soup until smooth and season with salt and plenty of freshly ground black pepper.