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.
Mix the oil and the spices in a little bowl.
Put the vegetables into a roasting tin and sprinkle the garlic over them.
Pour over the oil and spice mixture and mix well with your hands.
Roast in the oven for about 30-35 mins, until the vegetables are tender.
Towards the end of the cooking time, start heating the stock in a large pan.
Then once the vegetables are ready, remove from the oven and add them to the stock.
Whizz up with a hand-held blender. Check the seasoning.
Ready for the freezer
Allow the soup to cool.
Divide into portions, 1-2 cups per serving, and place in soup freezer bags, label and freeze until needed.
Ready to Eat
Defrost and heat in a pan or microwave until piping hot.