CREAMY SWEDE SOUP

This is a smooth, tasty soup which highlights this humble winter veg!



Cream roasted swede soup


Serves 4


1 swede, peeled and cut into cubes


3 Tbsp olive oil


salt and freshly ground black pepper


1 onion, finely chopped


2 carrots, finely sliced


2 stalks celery, finely sliced


1 clove garlic, crushed


6 stalks fresh thyme, leaves only


1.25 litres vegetable stock


100ml cream (optional)


Method


Preheat the oven to 200C.


Place the cubes of swede in a roasting tray. Drizzle over two tablespoons of the olive oil and season.


Roast in oven for 25-30 minutes until golden brown and tender, stirring occasionally.


Meanwhile, heat the remaining tablespoon of oil in a large heavy-based saucepan, stir in the onion, carrots, celery, garlic and thyme leaves and fry for 4-5 minutes until softened but not browned.


Add the roasted swede to the pan and pour over the stock.


Bring gently to the boil, cover and simmer for 25-30 minutes, stirring occasionally.


Purée the soup in a food processor or liquidiser until completely smooth.


Transfer the soup back to a clean saucepan. Stir in most of the cream, reserving some for garnishing. Gently heat through and adjust the seasoning if necessary.


Serve in warm bowls with a grind or two of freshly ground black pepper.