Roast Root Vegetable Soup

Name: Roast Root Vegetable Soup
Ingredients: Pre-heat oven to 190°C: 375°F: Gas 5.; Place all of the vegetables onto a roasting tray and drizzle with the olive oil.; Sprinkle over the dried herbs.; Roast in the oven for 25-30 or until the vegetables have softened and are a golden brown.; When the vegetable are cooked, Place into a large saucepan and add enough stock to cover the vegetables.; Bring to the boil, reduce the heat and simmer 15 minutes.; Remove from the heat and allow to cool slightly.; Purée in a blender or food processor until smooth. Add more stock if needed.; Return to the saucepan, season to taste and heat.

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Roast root vegetables with cumin and coriander for a deep-flavored soup. Serve with crusty bread for a hearty meal.

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Ingredients

Pre-heat oven to 190°C: 375°F: Gas 5.
Place all of the vegetables onto a roasting tray and drizzle with the olive oil.
Sprinkle over the dried herbs.
Roast in the oven for 25-30 or until the vegetables have softened and are a golden brown.
When the vegetable are cooked, Place into a large saucepan and add enough stock to cover the vegetables.
Bring to the boil, reduce the heat and simmer 15 minutes.
Remove from the heat and allow to cool slightly.
Purée in a blender or food processor until smooth. Add more stock if needed.
Return to the saucepan, season to taste and heat.