Honey and Thyme Roasted Root Vegetable Soup

Method

1. Preheat oven at 180°C. Scrub, peel and chop the root vegetables into chunks.
2. Add the olive oil to a roasting tin and place in the oven for a couple of minutes until it is hot.
3. Remove from the oven and put the root vegetable chunks into the roasting tin. Season with salt and pepper. Toss the vegetables in the oil and seasoning until they are evenly coated.
4. Roast the vegetables for 30 minutes (half way through cooking give the vegetables a good stir through) until the vegetables start to brown.
5. Meanwhile, dice an onion and crush and finely chop the garlic clove.
6. Heat a tablespoon of olive oil in a soup pan and sweat the onion on a low heat for ten minutes until softened. Add the garlic and cook for a further two minutes.
7. Pour in some of the chicken stock (so the onion and garlic are covered) and simmer for ten minutes.
8. Remove the roasted vegetables from the oven. Sprinkle over the thyme and add the Heather Honey and combine thoroughly.
9. Roast in the oven for a further five minutes. Add the vegetables to the stock mixture and pour in the remaining stock. Liquidise thoroughly.
10. Bring to the boil and season to taste.
11. Serve in warmed bowls. Crumble some Anster cheese over the top and garnish with root vegetable crisps.