Maple and miso celeriac soup

Preheat oven to 180°C fan-forced (200°C conventional).

Peel celeriac, cut into 2cm dice, then toss with 2 tablespoons of the oil on an oven tray. Drizzle with maple syrup and season. Scatter over thyme sprigs and whole garlic cloves, and toss well. Roast for 35-40 minutes, or until celeriac is tender throughout and lightly caramelised around the edges.

Meanwhile, heat remaining oil in a large saucepan on medium. Cook onion for 10 minutes, until tender but not golden. Add celeriac, scraping in any roasting juices from oven tray. Squeeze the roasted garlic from its skin into pan and discard thyme sprigs. Add miso and stock, bring to a simmer and cook, uncovered, for 10-15 minutes.

Using a hand blender, blitz the mixture until very smooth. For an extra-smooth soup, strain through a sieve into a clean pan.

Add cream to soup and stir on low heat for 3 minutes to warm through. Drizzle with extra cream, scatter with extra thyme and season with pepper. Serve soup with toasted cheese sandwiches or sourdough toast.