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