This makes a deliciously creamy soup, but without actually using cream and very low on calories.
-1 large swede, peeled and cut into cubes
-1 onion, chopped
-2 celery stalks, thinly sliced + a few leaves to garnish
-1 l vegetable stock
-a few sprigs of thyme, keep a few leaves apart to garnish
-sea salt & freshly ground pepper
-few leaves of red mustard cress to garnish
-a few pink peppercorns to garnish
Remove the thyme leaves from the stalks.
Heat the olive oil in a large sauce pan and gently fry the swede, thyme leaves, onion and celery slices for 10 minutes.
Add the stock and bring to a boil.
Simmer for 30 minutes, until the swede is completely tender.
Puree the soup with a hand held blender or in a food processor.
Add salt & pepper to taste.
Garnish the soup with the thyme leaves, celery leaves, red mustard cress and pink peppercorns.
Recipe: Leonoor Ottink