Swedes are readily available and very economical, this soup surprises even the most unimpressed swede consumers. The swede becomes creamy and silky, and the thyme and almonds bring it all together.

Serves 4-6

1 Tbsp oil

1 Tbsp butter

1 medium swede, peeled and cut into small chunks

½ leek, sliced thinly

1 tsp thyme leaves, fresh

1 cup blanched almonds, roughly chopped

1 ½ -2 litres vegetable or chicken stock

1 Tbsp honey

1 Tbsp salt

½ tsp ground white pepper

1 Tbsp tahini paste

Method

Begin by add the butter and oil to a large heavy based pot, add the swede, leek and thyme, cook over moderate heat until the leeks soften and the swede starts to lightly colour (5-10 minutes). Add the almonds and stir to coat in any juices.

Add enough stock to generously cover the swede. Add the honey, salt and pepper and cook for 30-50 minutes or until the swede has become very soft and mushy. Add the tahini and blend using a hand blend or something similar until smooth and creamy.

Taste for seasoning and adjust if necessary. Serve.