Being such a chilly day (and we have warmed up our hand bean bags once already), I thought some oven roasted vegetable soup would warm us nicely.
Vegetables available today were: 1 1/2 onions, 1 courgette, 1 green pepper, 2 small potatoes, 1/2 butternut squash, 2 large carrots and 2 cloves of garlic. These were chopped into large chunks, drizzled with oil, celery salt (you can use any kind here) and pepper. Here they are before cooking.
They were placed on foil inside my grill pan and roasted for 1 hours at 200 Celsius, turning over half way through. Here they are hot from the oven.
Once done, carefully remove from the foil into a large pan. Rinse the foil off with a little boiling water to remove the lovely bits and pour this into the pan with the vegetables in. Add boiling water to cover the vegetables plus another 1” in depth.
Squeeze in 2 tablespoons tomato puree and 2 stock cubes. Bring to a boil then simmer for 10 minutes.
If you want a chunky soup, remove a ladle or two of the vegetables before mashing or using a stick blender. Once blended add the vegetables you have saved back into the soup.
If you want a pureed soup, blend it all together. There should be no need to thicken it.
Serve with some nice bread and salt and pepper to taste.