Roasted Vegetable Soup

step 1

Preheat oven to 200C/400F

step 2

Place the chunks of sweet potato, red and yellow bell pepers, carrots and garlic cloves on a large baking tray

step 3

Drizzle on the olive oil and sprinkle on the salt, pepper, cumin and paprika. Toss it all together using your hands.

step 4

Place in the oven for 20 minutes, turning everthing over after 10 minutes.

step 5

After the 20 minutes, add the red onion wedges and toss everthing together again so the onion also gets coated in oil.

step 6

Place back into the oven for a further 10-12 minutes until the vegetables are tender and slightly caramelized. Remove from the oven.

step 7

Put a couple of tablespoons of the roasted vegetables to one side and place the rest in a large saucepan.

step 8

Squeeze the garlic out of their skins into the pan too.

step 9

Pour in the stock, bring to a boil and simmer for five minutes. Turn off the heat and then blend with a hand blender.

step 10

stir in the parmesan and season to taste.

step 11

Serve topped with the reserved roasted vegetables. A sprinkling of grated parmesan and a few sprigs of fresh thyme.

1 large sweet potato chopped into chunks

1 red bell pepper chopped into chunks

2 medium carrots peeled and chopped

2 cloves garlic left in the skin

3 tbps olive oil

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp paprika

1/2 tsp ground cumin

1 red onion peeled and chopped into wedges

1 litre vegetable stock

35g grated parmesan

baking tray

Saucepan

Sharp Knife

cutting board