3 garlic cloves
2 brown onions
3 Tsp cumin
Salt and pepper
1 vegetable stock cube
1 large swede
700ml boiling water
200ml non-dairy milk (can use normal milk if you're not vegan)
Large handful of fresh parsley
Peel the swede and roughly chop into 2cm x 2cm chunks.
Crush the garlic cloves. Dice the onions. In a large saucepan (not a frying pan), add both to a drizzle of oil and fry for 5 minutes on a low heat.
Add the cumin and a splash of water. Fry for another 5 minutes until soft.
Add the swede chunks, boiling water and stock cube. Generously season with salt and pepper.
Boil on a medium heat for 15 minutes.
Roughly chop the parsley and add to the pan, leaving some parsley for the topping. Boil for 20 minutes until the swede is very soft and breakable.
Remove from the heat, add your chosen milk and use a hand blender to blend until smooth.
Top with the remaining parsley and enjoy!