Roasted Turnip & Thyme Soup

Ingredients:

1 turnip, peeled and cut into cubes

3 tbsp olive oil

Salt and pepper

1 onion, diced

1 garlic clove, minced

2 celery stalks, chopped

1 carrot, chopped

1 parsnip, chopped

6 stalks fresh thyme, leaves only 2l vegetable stock

160ml cream

1 tbsp fresh thyme leaves, to garnish

Method

1. Preheat the oven to 200°C/400°F/Gas 6.

2. Place the turnip cubes onto a roasting tray. Drizzle over 2 tbsp of olive oil and season with a little salt and black pepper.

3. Transfer to the oven and bake for 30 minutes until golden and tender.

4. Meanwhile heat 1 tbsp olive oil in a large saucepan, add in the onion, garlic, celery, carrots and thyme leaves and fry for 5 minutes until softened.

5. Add the roasted turnip to the saucepan and pour over the stock. Bring to the boil, then cover, lower the heat and simmer for 25 minutes.

6. Puree the soup with a stick blender or using a food processor until smooth.

7. Pour in most of the cream and stir through, heating gently.

8. Serve with a swirl of cream, some thyme leaves and black pepper.