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
1 tablespoon olive oil
2 garlic cloves, crushed
Place a large saucepan on a medium heat and add the olive oil. Once the oil is hot, add the crushed garlic and soften without allowing the garlic to brown. Add the swede, carrots and about three quarters of the thyme into the pan. Pour in the stock and milk. Bring the pan to the boil and turn down the heat to simmer for approximately 15 minutes. Remove about a third of the soup from the pan and place into your blender. Whizz this through until it is nice and smooth, before returning it to the pan along with the beans (make sure you drain them first. Season to taste and then place back on the heat and warm through.
To serve ladle the soup into bowls and sprinkle over the top with the remaining chopped thyme, choose a nice hearty bread roll to eat along side.
This delicious recipe was provided by Claire from The Diligent Gardener