John’s roast vegetable soup

8 servings Prep: 40 mins, Cooking: 30 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (14)

0.00 0 tomatoes — quartered
0.00 0 aubergine — cubed
0.00 0 red pepper — 2cm cubes
0.00 0 patty pans
0.00 0 sweet potato — peeled and cut into 2cm cubes
0.00 0 onion — quartered
0.00 0 olive oil — or canola oil
0.00 0 salt
0.00 0 stock powder — vegetable
0.00 0 dried thyme
0.00 0 dried oregano
0.00 0 dried basil
0.00 0 salt
0.00 0 pepper — black, freshly ground
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Method:

1. Preheat the oven to 200 degrees Celsius.
2. Place all the vegetables in a large bowl and coat with the oil, 1.25ml (¼ t) salt and a little black pepper.
3. Pour into a roasting pan and cover with foil, shiny side down.
4. Place in the oven and turn the temperature down to 180 degrees Celsius. Roast covered for 20 minutes, and then uncovered for another 15 minutes until most of the vegetables have a nice roasted look.
5. Spoon into a large saucepan with the prepared stock, herbs, salt and pepper. Bring to the boil and simmer covered, for 20 minutes.
6. Remove from the heat and purée, or keep the vegetables chunky if you prefer. Return to the stove and reheat.
7. Serve with a slice of bread of your choice, topped with cheese (one matchbox per slice), melted in the microwave for 20-30 seconds on high, if desired.



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