Ingredients

Steps

• Preheat the oven to 200°C.
• Place swede cubes in a roasting tray, drizzle with 2 tablespoons of olive oil, and season.
• Roast for 25-30 minutes until golden and tender.
• Heat remaining oil in a saucepan and sauté onion, carrots, celery, garlic, and thyme until soft.
• Add the roasted swede and vegetable stock to the pan.
• Bring to a boil, then simmer covered for 25-30 minutes.
• Purée the soup in a food processor until smooth.
• Return soup to the pan and stir in most of the cream.
• Heat through and serve garnished with a cream swirl, thyme, and pepper.