Ingredients
- 1 swede, peeled and cut into cubes
- 2 stalks celery, finely sliced
- 3 Tbsp olive oil
- 1 clove garlic, crushed
- salt and freshly ground black pepper
- 6 stalks fresh thyme, leaves only
- 1 onion, finely chopped
- 1.25 litres vegetable stock
- 2 carrots, finely sliced
- 125ml cream or milk (optional)
ROASTED SWEDE SOUP Serves 4
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
- Pass through a sieve for an extra fine texture if preferred
- Transfer the soup back to a clean saucepan
- Stir in most of the cream (optional)
- Gently heat through and adjust the seasoning if necessary
- Serve
Comments
Thanks to BRYDONE GROWERS for providing the vegetables used in the demonstration.
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