INGREDIENTS

INSTRUCTIONS

Preheat the oven to 200 C, 400 F, Gas Mark 6.
Place the cubes of swede in a roasting tray. Drizzle over 2
tablespoons of the olive oil and add seasoning. Roast in the
preheated oven for 25-30 minutes until golden brown and tender,
stirring occasionally.
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 and pour over the stock. Bring gently to the
boil, cover and allow to simmer for 25-30 minutes, stirring
occasionally.
Puree the soup in a food processor or liquidiser until completely
smooth. Rub through a sieve for an extra fine texture if preferred.
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. Serve in warm bowls or and tureen and garnish
with a swirl of cream, some fresh thyme leaves and freshly ground
black pepper.
Converted by MC_Buster.
NOTES : A smooth textured and warming soup.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”