Tuesday Soup (Tisdagssoppa)

Swedish Tuesday Soup, was traditionally eaten on Tuesdays throughout Lent. It is made with a hearty mixture of root vegetables and barley delicious enough to eat any day of the week! Use any combination of root vegetables, these are just a suggestion.

Serves: 6Hands-on: 45 minutesTotal: 1 hour 15 minutesDifficulty: Medium

Serves: 6


  • 1 Tbsp. butter
  • 1 Tbsp. canola oil
  • 1⁄2 celeriac (celery root), peeled and cut into 1-inch dice
  • 2 large potatoes, peeled and cut into 1-inch dice
  • 2 carrots, peeled and cut into 1-inch dice
  • 1 turnip, peeled and cut into 1-inch dice
  • 1 rutabaga, peeled and cut into 1-inch dice
  • 1⁄4 cup white wine
  • 3 cups vegetable broth
  • 2 cups water
  • 1 cup light cream
  • 1⁄4 cup quick-cooking barley
  • 3⁄4 salt
  • 1⁄2 tsp. ground black pepper
  • 1 cup grated Emmentaler or Swedish grevé cheese
  • 2 Tbsp. fresh parsley leaves


  • In a large saucepan over medium heat, heat butter and oil. Add celeriac, potatoes, carrots, turnip, and rutabaga and cook 10 minutes, until they begin to soften. Increase heat to medium-high and add wine. Simmer 2 minutes, stirring often, or until the liquid has reduced. Add the vegetable broth, water, cream, and barley; bring to a boil. Reduce heat to a simmer and cook, uncovered, until the vegetables and barley are tender, about 20 minutes.
  • Using an immersion or countertop blender, purée soup. Simmer 10 more minutes, until warmed through. Stir in the grated cheese and season with salt and pepper.
  • Garnish with parsley leaves.