Cream of Roasted Swede Soup

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

1.25 litres/2 pints vegetable stock 

142ml/5fl oz carton single cream 

fresh thyme leaves to garnish

Instructions: 

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. 

Taken from BBC Food - Anthony Worral Thompson

Tips: I didn't use the single cream - just a splash of milk before heating to serve.