RECIPES

Cream roasted swede soup

Cream roasted swede soup

This creamy soup is a great way to eat swede. Serve with crusty bread for a simple and comforting supper.

Ingredients

Method

  1. Preheat the oven to 200C/400F/Gas 6.

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

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

  4. 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.

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

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

  7. Purée the soup in a food processor or liquidiser until completely smooth. Pass through a sieve for an extra fine texture if preferred.

  8. 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.

  9. Serve in warm bowls or a soup tureen and garnish with a swirl of cream, some fresh thyme leaves and freshly ground black pepper.