Place a large saucepan on medium heat with two tablespoons of oil. Add the chopped onion and cook for about five minutes, or until soft, and then add the chopped garlic and cook for a further 2 minutes.

Add the chopped swede and carrots and cook for ten minutes, making sure to stir frequently, to avoid the vegetables being burnt.

Add enough vegetable stock to cover the vegetables, and bring the liquid to the boil in the saucepan.

Once the soup is boiling, reduce the heat and cook for a further 30 minutes, or until the vegetables are nice and soft.

Once everything is cooked, blend the mixture either in a food processor or with a hand held blender – this will make the soup lovely and thick.

Finally, season to taste, making sure to add salt, pepper and any other spices you like.