Hearty winter veg soup

• olive oil↗1 tbsp tbsp
• garlic cloves↗2

  crushed

• swede↗1

  peeled and cut into chunks

• large carrots↗4

  peeled and cut into chunks

• sprigs thyme↗3

  leaves removed and roughly chopped

• vegetable stock↗850ml ml
• semi-skimmed milk↗500ml ml
• cans mixed beans2 x 410g g

  in water, drained

Step-by-step instructions

1. 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. 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.