Roasted Vegetable Soup

Ingredients:

• 418g aubergine (1 large)

• 479g courgette (2)

• 160g carrots (1 large or 2 medium)

• 207g red pepper (3)

• 3 cloves of garlic

• 74g red onion

• 320g tomato

• 2tsp of salt

• 1/2 tbsp of olive oil

• 1 tsp of smoked paprika

• 1tsp of chilli powder

• 1tsp of ground coriander

• 1tsp of paprika

• 750ml of stock

• Pepper (to season)

Method :

1. Preheat the oven to 200 degrees celsius.

2. Line a baking tray with parchment paper. Chop up all your vegetables into cubes or rounds, except for the tomatoes and onions which you simply cut in half.

3. Put all the veg on the baking paper. Add the garlic .

4. Drizzle 1/2 TBSP of olive oil and 1tsp of salt over all the veg.

5. Cook the veg in the oven for 30-40 minutes (until the skins on the aubergine and peppers are slightly browned).

6. Once cooked take them out of the oven and put all the veg into a big pot. Cover the veg with the stock.

7. Add all the spices and the second tsp of salt

8. Bring the water to a boil and then remove from heat.

9. Blend with a stick blender or in a blender until smooth.

10. Season with pepper.

    N.B: The soup will be thick, but because the veg we are using gives off water, start with this amount of water and add more water based on preference.