Serves 4

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 vegetable stock

125ml cream or milk (optional)

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.