Roasted-Vegetable Harvest Soup | T8N

Ingredients

• 3 tbsp extra-virgin olive oil
• 1 tbsp mustard
• 1 medium onion, peeled and quartered
• 1 medium butternut squash, peeled and roughly cubed
• 3 large carrots, peeled and sliced in half lengthwise
• 4 stalks celery (including the leaves), quartered
• 1/2 head cauliflower, cored and roughly chopped
• 4 cloves of garlic, peeled
• 1 tsp salt
• 1 tsp freshly cracked pepper
• 1 small can of diced tomatoes
• 2 litres chicken stock
• 1 cup milk
• 2 large potatoes, peeled and cubed
• 2 tsp freshly chopped rosemary
• 2 tsp freshly chopped oregano
• Pinch of red chili flakes