Here’s a fantastic and relatively cheap winter soup that takes a somewhat dull and bland vegetable and makes it anything but. Incidentally, our overseas readers may know swede as rutabaga. I’d have it with thick toast or warm fresh crusty bread. Let me know what you think if you made it!

ROASTED SWEDE AND HONEY SOUP
SERVES APPROX 4

1 swede, peeled and chopped into bite-sized pieces
2 tbsp olive oil
2 tbsp honey
1 onion, finely chopped
1 celery stalk, finely chopped
1 litre stock (cubes/powder is fine)
4 sprigs thyme
125ml cream
2 tsp fresh rosemary needles, chopped

Preheat the oven to 200C/Gas 6. Place the swede on a roasting tin and drizzle over half the oil and the honey. Place in the oven and bake for 20-30 minutes. Blitz in the food processor and set to one side.

Heat the remaining oil in a medium-sized saucepan, add the onion and celery and cook for a few minutes until translucent but not coloured. Add the stock and thyme, bring to the boil, then simmer for 10 minutes.

Liquidise and pass through a sieve, add to the swede, then add the cream, adjust the seasoning and serve in warmed bowls with a sprinkling of rosemary.

-Casey (Here Goes Nothing)