Swede Soup

1 swede, peeled and cut into chunks
2 carrots, peeled and cut into chunks
1 sweet potato, peeled and cut into chunks
1 garlic bulb, halved
30ml (2 tbsp) vegetable oil
30 ml (2 tbsp) olive oil
2 celery sticks, washed and chopped
1L (4 cups) vegetable stock
4 thyme sprigs
10ml (2 tsp) nutmeg

Preheat the oven to 200°C/390°F/gas mark 6.

Arrange the swede, carrots, sweet potato and garlic bulb halves in a single layer on a baking sheet and drizzle with vegetable oil.

Roast the vegetables in the oven for 35 minutes. If everything isn’t cooked and tender, cook them for another 10 minutes.

Heat the olive oil in a large saucepan.

Gently fry the onions, garlic and celery for 5 minutes or until softened.

Add the roast vegetables and garlic (skins removed!) to the onions along with the stock, thyme and nutmeg.

Bring to a slow simmer and cook for 10 minutes.

Remove the thyme sprigs then transfer the contents to a food processor and blend until smooth.

Drizzle with your favourite cream and freshly ground pepper.

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