The swede's sweet flavour gets even better when it's roasted. Choose ones that are firm, solid and feel heavy for their size. For best results skin them with a knife rather than a peeler.


  • 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


  • 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.

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