Hearty winter veg soup

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Good Food

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Recipe by Good Food

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1. 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.
2. 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.

Per Serving

307 kcalories, protein 17g, carbohydrate 47g, fat 7 g, saturated fat 2g, fibre 14g, sugar 27g, salt 0.99 g

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Ingredients

• 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

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Difficulty and servings

Serves 4

Preparation and cooking times

Cook 20 mins

Vegetarian, Super healthy

Ingredients

• 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

Per Serving

307 kcalories, protein 17g, carbohydrate 47g, fat 7 g, saturated fat 2g, fibre 14g, sugar 27g, salt 0.99 g

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