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Method
Make it happen
- 01
Heat the oven to 200°C fan. Chop the fresh vegetables as listed, then place them on two baking trays with the garlic, oil and dried herbs or spices.
- 02
Roast for 35–40 minutes, turning halfway through, until the vegetables are soft and caramelised. Remove any small garlic pieces early if they begin to colour too deeply.
- 03
Transfer roasted vegetables to a large saucepan, add the stated vegetable stock and simmer gently for 5 minutes to combine the flavours.
- 04
Blend carefully until smooth and adjust with hot water if needed. Stir the lime juice in after blending and add a little hot water to loosen if needed.
- 05
Taste, season with salt and pepper, and divide the soup between four bowls.