Roast Vege Soup

GF, DF + VE - served 4-5

INGREDIENTS:

• 1 large carrot, cut into small chunks

• 2 cups cubed pumpkin

• 4 heaped cups cauliflower florets

• Half onion, cut into 4 quarters

• 2 garlic cloves, crushed

• 2 tbsp olive oil

• 1/2 tsp salt

• 1 sprig or 1/2 tbsp rosemary

• 3 cups vegetable stock

• 1/4 cup fresh herbs (I used parsley, thyme and chives) You can use dry herbs here, around 1 tsp of each oregano, thyme, rosemary)

• Crack of black pepper

• 1/2 lemon to serve

METHOD:

1. Preheat oven to 190 degrees C and line 2 baking trays with baking paper.

2. Add the veggies, olive oil, salt and rosemary into a bowl and mix well.

3. Spread on the tray and bake for 40 minutes.

4. When the veggies are cooked, add to a saucepan along with the stock, fresh herbs and pepper.

5. Bring to a simmer for 5 minutes, taste and season if needed. Turn off and blitz until smooth.

6. I like to add a little squeeze of lemon juice on top.

- Great lunch option.

- Can easily add cooked chicken or chickpeas