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Hearty winter veg soup
Ingredients Method
1 tablespoon olive oil
2 garlic cloves, crushed Heat the oil in a large saucepan, then
1 swede, peeled and cut into gently soften the garlic without
chunks colouring. Tip in the swede, carrots and
4 large carrots, peeled and cut into two-thirds of the thyme, then pour in
chunks the stock and milk. Bring to the boil,
3 sprigs thyme, leaves removed then simmer for 15 minutes.
and roughly chopped Ladle a third of the soup into a blender,
850ml vegetable stock whizz until smooth, and then pour back
500ml semi-skimmed milk into the pan along with the beans.
2 x 410g cans mixed beans in Check for seasoning, then return to the
heat and warm through. Serve sprinkled
water, drained
with the remaining thyme and some
warm, crusty bread rolls.
