Roasted Vegetable Soup

Oh yum! Dee-licious! Roasted vegetable soup. You've gotta try this recipe. Guess what the best part is??? It's got 3 portions of vegetables in one serving! Yep, you heard me right, 3 of your 5 a day in just one heavenly bowlful! This is my most requested recipe so far. Try it - you'll love it!

Roasted Vegetable Soup (Serves 6)

1 medium butternut squash, peeled and cut into 1" cubes
6 medium parsnips, peeled and cut into 1" chunks
2 medium carrots, peeled and cut into 1" chunks
2 medium onions, peeled and cut into quarters
1 medium pepper (red, orange or yellow, cut into large pieces
1.5 litres reduced salt organic vegetable stock
1 tbsp fresh thyme leaves
1 tsp salt
1 tbsp olive oil

1. Preheat oven to 200deg C.
2. Put all the chopped veg into a big bowl. Add the oil, thyme and 1/2 tsp salt. Mix together so the veggies are covered nicely in the oil.
3. Tip into a baking tray (or 2) and roast for 40 minutes.
4. Blend the roasted veg together with a total of 1 litre of vegetable stock until it's nice and smooth. You'll probably have to do this in batches.
5. Put the blended veg into a saucepan with the remaining 500ml of stock and 1/2 tsp salt. Stir and heat through.
6. Serve (or portion out into 6 containers to enjoy later!).