Chestnut, Carrot & Thyme

• 1 tablespoon olive oil or butter
• 1 onion, peeled and roughly chopped
• 2

Heat a pot on a medium-low heat and add the oil or butter. Fry the onion, garlic, celery, chestnuts and carrots for 10 minutes.

Sprinkle in the thyme leaves and continue to fry for another minute or so.

Add a litre of boiling water and the crumbled stock cubes, and then bring to the boil. Turn down the heat and simmer for 20 minutes.

Blend the soup until perfectly smooth