3 small onions
3 gloves of garlic
1 sweet potato
10 sprigs of thyme
1 tsp ground black pepper
Hand full of dried cranberries
1 vegetable stock g.f
Peel and finely chop the onions and garlic. Roughly chop the sweet potato and the parsnips (no need to peel – the skin is where most of the nutrition is).
Put the oil into a large saucepan over a medium heat and, once warmed up, add the onions and garlic. Gently cook for about 5 minutes, stirring regularly.
Add the sweet potato, parsnips, salt and black pepper. Remove the leaves from the thyme sprigs and sprinkle in (leaving some aside for garnish).
Cook for another 5 minutes. Add the vegetable stock and bring to the boil, then reduce the heat to a gentle simmer for about 15 minutes.
Remove from the heat and blend with a stick blender until smooth. Taste and season with more salt and pepper if you think it needs it.
Finely slice the dried cranberries and garnish each serving with a sprinkle of these, along with a few of the reserved thyme leaves.