Winter Roots and Beans Soup

Ingredients

• 2 tsp vegetable oil
• 2 cloves garlic, crushed
• 1 small onion, finely diced
• salt and ground black pepper, to season
• 1 medium swede, peeled and chopped into chunks
• 3 large carrots, peeled and chopped into chunks
• 1 medium parsnip, peeled and chopped into chunks
• 4 sprigs thyme, stalks removed
• 850ml vegetable stock
• 550ml semi-skimmed milk, or non-dairy milk
• 2 x 400g cans mixed beans, drained and rinsed

To serve:

• crusty wholemeal or granary bread

Method

1. Heat a large saucepan on a medium heat, add the oil and heat for 30 seconds. Add the garlic and onion. Season with a pinch of salt. Cook for 5 minutes or until soft but not coloured.
2. Add the prepared swede, carrot, parsnip and sprigs of thyme, stir to combine.
3. Add the stock and milk. Bring to the boil on a medium high heat. Turn the heat to medium and simmer for 15 to 20 minutes until the vegetables are tender.
4. When the vegetables are tender, remove from the heat and allow to cool slightly. Remove the woody thyme sprig. Transfer ⅓ of the soup mix into a food processor or blender and blend until smooth.
5. Return the blended mixture to the pan, stir in the beans. Warm through over a low heat.
6. Season the soup with salt and black pepper to taste.
7. Serve the soup in warm bowls with crusty bread.