|1||onion — large brown, diced|
|1||garlic — cloves, minced|
|2||sweet potatoes — orange|
|broccoli — head|
|cauliflower — head|
|800 g||tinned tomatoes — chopped|
|fresh oregano — handful, chopped|
|1||fresh rosemary — finely chopped|
|1/2 tsp||dried red chilli flakes|
|1.75 l||stock — vegetable or chicken|
|salt and freshly ground black pepper|
|mixed seeds — toasted|
Peel the carrots, butternut and sweet potatoes. Chop and dice all the vegetables.
Heat the olive oil and sauté the onion until soft. Add the garlic and cook for another minute or two. Add the leeks, celery and carrots to the onions and cook for about 4 minutes.
Add all the remaining vegetables, chopped tomatoes and herbs. Season with salt and pepper. Pour in the stock, cover partially with a lid and simmer for about 40 minutes until all the vegetables are fork tender.
Transfer to a blender and blitz until smooth.
Return the soup to the pot and add the milk. Heat through. Adjust the seasoning if necessary and add a little more water or milk if you prefer a thinner soup.
Serve with swirls of pesto and a handful of toasted seeds.