Roast Vegetable Soup

Directions

• Pre-heat your oven to 180 degrees C and pre-line a tray with baking paper.
• Place all the vegetables (except the onion) on the baking tray then drizzle with olive oil and sprinkle the paprika and garlic and herb salt. Place in oven to cook for 25-30 minutes until crispy (but not burnt).
• Heat a large soup pot over medium heat on the stove top with 2 Tbsp olive oil. Sauté the onions and garlic for five minutes.
• Add the vegetables and vegetable stock into the pot pan and mix to combine. Simmer for another ten minutes then puree until smooth. Season to taste.