Christine McFadden Cookery and Food Writing
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Christine McFadden with students
Barbecued Lobster with
New Potatoes, Watercress
and Chives
Blackberries with Sweet
Spiced Ricotta
Candied Seville Orange
Peel in Syrup
Celeriac Steaks with
Mushrooms, Parmesan and
Sizzled Sage
Celery and Barley Soup
with Seeds
Chick-Pea Pancakes with
Nigella Seeds and Turmeric
Coconut Flour Pancakes
with Lime
Deep-Fried Egg
Easy Curry
Fennel, Orange, Olive
and Red Onion Salad
Globe Artichokes
Glorious Green Stir-Fry
Gooseberries with Orange
and Bay Syrup
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Greengage and
Cobnut Crumble
Grilled Duck Breasts with
Glazed Turnips and Orange
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Medlar and Ginger Creams
Medlar and Rosemary Jelly
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican-Style Cabbage Soup with Pork and Beans
Moroccan Goat Tagine with
Apricots and Almonds
Oxtail, Celeriac and Carrots
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower with
Lovage Crumbs and Lemon
Paradise Pumpkin Cake
Parsnip and Ginger Cupcakes with Tangerine Drizzle
Pasta Con Le Sarde
Peach and Almond Ricotta
Peaches in Strawberry-Rose Syrup
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince Compôte
Quince and Ginger Sorbet
Rabbit with Potatoes,
Peppers and Lemon
Rhubarb and Angelica Sorbet
Rhubarb Tart with Star Anise
and Orange
Roasted Parsnip and
Cumin Soup
Roasted Squash and
Rosemary Sorbet
Salted Sevilles with Star Anise, Coriander and Chilli
Sea Bass Parcels
with Fennel and
Preserved Lemon
Sea Buckthorn, Apple
and Ginger Cake
Seville Orange Ice Cream
Sicilian Sesame Bread
Spiced Medlar Tart with
Walnut Pastry
Spiced Poached Pears,
Walnuts and Sheep’s Cheese
Spiced Roast Quince with
Honey and Clotted Cream
Spring Lamb and Barley Pie
with Lemon, Rosemary
and Mint
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Steak and Kidney Pie
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Turkey Egg Frittata with
Roasted Red Peppers
Two-Cherry Yogurt Ice
Venison Vindaloo
Warm Duck Breasts with Peppery Leaves, Radishes and Walnuts
Warm Salad of Partridge,
Pears and Walnuts
Watercress and
Mushroom Pâté
Swede ginger spices beans soup recipes Dorset Foodie
Vegetables recipe development swede soup spices Dorset Foodie
Swede soup beans spices recipes Christine McFadden

Roasted Swede, Ginger and Spiced Black Bean Soup

Roasting is a good way of bringing out the best in swede. Ginger and spices add warming pep, while black beans add a mellow earthy touch. This is a super-fortifying soup that will keep you going for hours to come.
Serves 4-6

swede 2-3 medium, weighing about 600g in total
onion 1 large
coriander seeds 2 tsp
cumin seeds 2 tsp
dried oregano2 tsp
olive oil 3 tbsp
ginger 2.5cm chunk, peeled and very finely chopped
garlic cloves 3 large, unpeeled
black beans 2 x 400g cans, drained and rinsed
lemon juice a squeeze
chicken or vegetable stock (home-made or a pouch) 1 litre
sea salt
freshly ground black pepper
soured cream or crème fraîche 6 tbsp
flat-leaved parsley chopped to make 6 tbsp

1) Preheat the oven to 190ºC/gas 5.

2) Using a very sharp large knife, carefully cut the swede into quarters, then remove the peel. With the cut-side facing downwards, slice each quarter into wedges about 2.5cm thick. Peel the onion and slice top to bottom into 8 wedges. Tip the wedges into a large bowl and set aside.

3) Put the coriander and cumin seeds in a small frying pan and dry-fry (without any oil) over medium-high heat for about a minute until fragrant. Watch carefully and sniff often – don’t let the spices burn. Add the oregano and fry for a few seconds more. Quickly remove from the heat. Grind to a coarse powder using a heavy-duty mortar and pestle or a coffee grinder kept especially for spice-grinding.

4) Add the oil, ginger and a tablespoon of the toasted spices to the wedges and toss until evenly mixed. Arrange in a single layer on a large roasting tray, along with the unpeeled garlic cloves.

5) Roast in the oven for 15 minutes, then remove the garlic. Rotate the tray and turn the wedges over. Roast for another 15–20 minutes, occasionally rotating the tray and flipping the wedges over, until soft and slightly blackened at the edges. Add a splash more oil if things start to look dry. Remove from the oven and leave to cool slightly.

6) Peel the garlic cloves and put in a food processor with the roasted vegetable wedges. Add 600ml of the stock and whiz to a chunky purée.

7) Pour the purée into a saucepan. Add the drained and rinsed beans, the lemon juice and the remaining spice mixture and stock. Bring to the boil, then reduce the heat and simmer gently, covered, for 15 minutes, stirring now and again. Check the seasoning and add more salt and pepper if necessary.

8) Ladle into soup bowls and swirl in the soured cream and parsley. Serve right away.


Recipe © Christine McFadden, February 2024

    Photography: Christine McFadden    
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