Cream roasted swede soup
Prep time: 30 mins
Cook time: 30-60 mins
Serves 4
A delicious creamy swede soup, perfect for these wet and windy evenings. Serve with crusty bread.
Ingredients
- 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 (or use a generous teaspoon of dried thyme)
- 1.25 litres/2 pints vegetable stock
- 142ml/5fl oz carton single cream
Method
Preheat the oven to 200C/400F/Gas 6.
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.
Heat the remaining oil in a large heavy-based saucepan, stir in the onion, carrots, celery, garlic and thyme 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. Pass through a sieve for an extra fine texture if preferred.