Homemade Roasted Mediterranean Vegetable Soup

This is honestly one of the nicest soups I have ever tastiest and it's so simple to make, I definitely recommend you trying it! 

For the basis of the soup you will need:

• One sweet potato 
• 2 carrots 
• One courgette 
• One large red pepper
• 2 parsnips 
• Half a swede 
• One red onion 
• Baby plum tomatoes 
• Vegetable stock 
• Garlic 
• Basil 
• Mixed herbs
• Olive oil 
• Salt and Pepper

Firstly peel and chop and the root vegetables (parsnips, carrots, swede, sweet potato) ready to part-boil. Turn on oven to 200C

Pop them in a boiling pot with hot water and leave on a medium heat to part-boil.

Meanwhile, roughly chop the red onion, courgette and pepper ready for roasting.

Line your baking try with olive oil, balsamic syrup, crushed garlic, basil, mixed herbs, salt, and pepper.

Place your baking tray in the oven for a few minutes to heat the olive oil.

Remove the baking tray and add in all the vegetables (except tomatoes!)

Mix together all the vegetables using your handed to coat them in the olive oil.

Place in the oven for 25 minutes. After 15 minutes make sure you turn the vegetables. 

Remove from the oven after 25 minutes and add tomatoes. Place the tray back in the oven for a further 5-10 minutes.

One you have removed the vegetables, add a small portion to your bowl to add texture to the soup. Put the rest back in the boiling pot.

Add vegetable stock (add as much or as little as you like depending on your preferred consistency) 

Blend the vegetables and stock using a either a food processor or a blender. 

Pour the blended soup over your vegetables and voila, you have a warm and tasty soup! And there should be plenty left over that you can store in the fridge for tomorrows lunch!