Confessions of a Clumsy Scot

Soup season is upon us. I was on the hunt for something filling and also nutritious! So I made a roasted vegetable soup!

We ate it so quickly i didn’t even get any photos of the end result but I have to share the recipe!

You can also change this however you want and and use what you have if you’ve got some veggies that need to be used but here’s my run down!

• 12 Cherry Tomatoes
• 2/3 medium carrots, sliced thinly
• 2 Red Bell Peppers, halved
• 1 Large onion, quartered
• 2 small/1 large sweet potatoes, chopped into chunks
• 1 large garlic bulb
• Dash of paprika
• Handful of basil leaves
• Good splash of Olive Oil
• 500ml of vegetable stock

Chop up your vegetables up and place them on a baking tray. Make sure they’re not sat on top of one another!

Chop off the head of your garlic bulb and place in the middle of your tray of vegetables.

Sprinkle over some olive oil and your paprika. You can also add some salt and pepper to taste here too but that’s personal choice!

Pop them in the oven at 180°C for fan assisted ovens for about 40 minutes.

Once the oven is done, pull them and let them cool a little.

Into a blender, add your vegetable, add 500ml of vegetable stock and squeeze out your soft garlic cloves and blend until smooth!

From here you can either pop it into a pan with a dash of cream to heat or wait until it’s totally cooled and pop it in the freezer for up to three months!

Let me know how you get on and what you might add/change!

I also made a good old sandwich style loaf of bread to dip into my soup!