Roasted Vegetable Soup

 

Ingredients

• 1 large sweet potato peeled and chopped into chunks
• ▢1 red bell pepper deseeded and chopped into chunks
• ▢1 yellow bell pepper deseeded and chopped into chunks
• ▢2 medium carrots peeled and chopped
• ▢3 cloves garlic left in the skin
• ▢3 tbsp olive oil
• ▢½ tsp salt
• ▢½ tsp ground black pepper
• ▢½ tsp ground cumin
• ▢½ tsp paprika
• 1 red onion peeled and chopped into wedges
• 1 litre (4 1/4 cups) vegetable stock (use vegetable bouillon for gluten-free)
• ▢35 g (1/3 cup) grated parmesan

To serve:

• ▢2 tbsp grated parmesan
• ▢a few sprigs of fresh thyme

Instructions 

• Preheat the oven to 200C/400F (fan).
• Place the chunks of sweet potato, red and yellow bell peppers, carrots, and garlic cloves (skin on) on a large baking tray.
  Drizzle on the olive oil and sprinkle on the salt, pepper, cumin, and paprika. Toss it all together using your hands.
• Place in the oven for 20 minutes, turning everything over after 10 minutes.
• After the 20 minutes, add the red onion wedges and toss everything together again so the onion also gets coated in oil.
• Place back into the oven for a further 10-12 minutes until the vegetables are tender and slightly caramelized. Remove from the oven.
• Put a couple of tablespoons of the roasted vegetables to one side and place the rest in a large saucepan. Squeeze the garlic out of their skins into the pan too.
• Pour in the stock. Bring to the boil and simmer for five minutes. Turn off the heat and then blend with a hand blender.
• Stir in the parmesan and season to taste.
• Serve topped with the reserved roasted vegetables, a sprinkling of grated parmesan and a few sprigs of fresh thyme.