Hearty winter veg soup
- 1 tbsp olive oil
- 2 garlic cloves, crushed
- 1 swede, peeled and cut into chunks
- 4 large carrots, peeled and cut into chunks
- 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 mins
Cook: 20 mins
Easy
Serves 4
- Heat
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.
- Ladle
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.
