Super Simple Roasted Vegetable Soup with Leftovers

Ingredients

• 400 g Leftover roasted root vegetables (carrots and parsnips mixed)
• 1 medium Sweet potato (cubed)
• 1 medium red or yellow pepper (sliced)
• 1 whole red onion (quartered)
• 1 whole garlic (halved)
• 500 ml vegetable stock
• salt and pepper to taste
• chilli flakes and chilli oil for garnishing (optional)
• 2 tbsp olive oil

Instructions

1. 1

   Prepare all the uncooked vegetables and toss them with the olive oil. Roast them in the oven for about 35 - 40 minutes until they are tender.

2. 2

   Mix them with the leftover root veg in a large pan. Add the vegetable stock and seasoning and bring it to boil.

3. 3

   Blend and serve it hot with some crusty bread on the side. Enjoy!