Invented on a chilly winters day as a way to use root vegetables.

Servings: 4
Ingredients

1 onion, roughly chopped
1 clove garlic, finely chopped
400 g swede, peeled and cut into chunks
150 g carrot, peeled and cut into chunks
½ tsp smoked paprika
1 tsp dried thyme
½ tsp sea salt
generous grind of black pepper
1.2 litres of stock

Method

1. Pour about a quarter of the stock into a large pan and place over a medium heat. Add the onion and stir. Continue cooking until the onion is translucent. Add the Swede, carrot and garlic, and stir and cook for a further 3 to 4 minutes. Add the thyme, smoked paprika, sea salt and black pepper and stir in. Finally pour over the rest of the stock.

2. Bring the contents of the pan to a simmer. Reduce the heat and cook for 20 – 25 minutes or until the carrot and the Swede are tender. Remove from the heat and leave to cool for a few moments.

3. In a blender, process the soup until it is smooth and velvety. You will need to do this in batches. To serve, reheat the soup but do not allow to boil.