Spiced roast vegetable soup
This is a different way to make soup – it’s great for busy people who need to get on with something else instead of standing at the hob cooking the onions. Easy, healthy, vegan, vegetarian, gluten free and DELICIOUS. Makes a great starter or lunch. Also a good way to use up any vegetables in your fridge.
Nutrition (per serving)
Ingredients
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Mixed roast vegetables1 kg
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Frozen pre-chopped garlic3 tsp
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oil1 tablespoon
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Spice Pot spices1 tablespoon
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Salt and pepper1
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Vegetable stock1.50 litres
Method
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Mix the oil and the spices in a little bowl.
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Put the vegetables into a roasting tin and sprinkle the garlic over them.
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Pour over the oil and spice mixture and mix well with your hands.
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Season.
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Roast in the oven for about 30-35 mins, until the vegetables are tender.
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Towards the end of the cooking time, start heating the stock in a large pan.
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Then once the vegetables are ready, remove from the oven and add them to the stock.
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Whizz up with a hand-held blender. Check the seasoning.
