Creamy root vegetable soup with croutons

Scandinavian cuisine with its distinctive, authentic and robust flavours is more popular than ever. The ingredients that play an important role in traditional Scandinavian dishes include root vegetables. A wide variety of root vegetables is available. They are not only cheap and full of vitamins, but also very tasty. They can be combined with one another to make nourishing soups and casseroles.

Serves 8-10

4–5 carrots
Around 400 g parsnips
1/2 swede
5 potatoes
1 Spanish onion
2 cloves of garlic
200 ml white wine
Fresh chilli to taste
Fresh thyme, chopped
1.5 l water
2 vegetable stock cubes
Salt and pepper
1 slice of white bread


Peel and chop the root vegetables, chilli, onion and garlic, together with a few sprigs of thyme. Fry everything in a saucepan with a little butter. Add a splash of white wine and bring to the boil. 

Add the water and stock cubes and simmer until the root vegetables are soft. Mix with stick blender and season with salt and pepper. Sprinkle the croutons over the soup.


Remove the crusts from the bread and cut it into small squares. Mix the bread with oil and sea salt and bake for a few minutes in the oven at 180°C until the croutons are crisp.