3 sprigs thyme, leaves removed and roughly chopped
850ml vegetable stock
500ml semi-skimmed milk
2 x 410g cans mixed beans in water, drained
Prep:5 minsCook:20 mins
the oil in a large saucepan, then gently soften the garlic without
colouring. Tip in the swede, carrots and two-thirds of the thyme, then
pour in the stock and milk. Bring to the boil, then simmer for 15 mins.
a third of the soup into a blender, whizz until smooth, then pour back
into the pan along with the beans. Check for seasoning, then return to
the heat and warm through. Serve sprinkled with the remaining thyme and
some warm, crusty bread rolls.