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Jo's spicy swede soup

If you are wondering what to do with your root crops Jo, one of our lovely customers, has come up with a great winter warmer

Serves 4

a little oil and some butter

1 large swede roughly cubed

1 onion roughly chopped

2 celery sticks roughly chopped

few sprigs of fresh thyme or teaspoon of dried

few cardamom seeds 6-8 (slightly bruised)

approx 1-1.5 litre of vegetable stock (depending on how thick you like your soup)

a glug of double or single cream

salt, pepper & a grating of nutmeg

Method

In a pan melt the butter with a bit of oil to prevent butter from burning.

Add the onions and celery and cook on a gentle heat for 5 minutes until translucent.

Add the swede, thyme and cardamom and stir.

Add the stock and allow to bubble away until the swede is soft.

When the vegetables are cooked through, take out the cardamom pods which should float to the surface, and liquidise.

Stir in the cream, grate some nutmeg to taste and check the seasoning.

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