Roasted Vegetable Soup

Step 1

Pre heat oven to 200C/390F.

Step 2

Space out veg on a large baking tray and combine with 3 tbsp olive oil, 3/4 tsp salt and cumin, 1/2 tsp ground coriander and turmeric and 1/4 tsp black pepper. Important that the root veg are diced small so they cook at an even rate to the peppers/onion/garlic.

Step 3

Place in the oven for 25-30mins or until lightly charred and fork tender. Take the tray out after 15mins and flip the veg, hiding anything that seems to be charring particularly fast.

Step 4

Squeeze garlic out of skins and add everything into a large pot. Add a splash of boiling water to the tray and use a plastic spatula to scrape off the flavour stuck to the tray, then add that in too.

Step 5

Add 5cups/1.25litres veg stock and simmer with the lid on for 15mins, just to fully soften the veg and marry the flavours together.

Step 6

Use a hand blender to blitz everything, pouring in more stock to thin it out to your desired consistency. Taste test for seasoning and adjust accordingly then serve up and enjoy!