- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 garlic cloves, crushed
- 1 swede, peeled and cut into chunks
A member of the cabbage family, the swede is often confused with the turnip, though they look…
- 4 large carrots, peeled and cut into chunks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 3 sprigs thyme, leaves removed and roughly chopped
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 850ml vegetable stock
- 500ml semi-skimmed milk
- 2 x 410g cans mixed beans in water, drained
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.
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.