1/2 kent pumpkin, peeled
1 large sweet potato, peeled
2 large potatoes, peeled
3 carrots, peeled
1 bulb of garlic - separated into cloves, leaving skin on
2 red onions, roughly chopped into eighths
Herbs - dried or fresh - I use basil & dill
Smoky paprika, salt & pepper
2.5 L vegetable stock
- Cut all vegetables into small chunks, with exception of potatoes and carrots which need to be cut into smaller chunks
- Place all vegetables and herbs into baking tray with olive oil and toss. Sprinkle over paprika. salt and pepper and drizzle a little more olive oil
- Bake in moderate oven (180C) for 15 minutes, remove from oven and carefully toss vegetables and then place back in oven for another 15 minutes. Check and continue to cook until vegetables are soft.
- Remove from oven and allow to cool. Once cooled place in large pot with vegetable stock and blend with stick blender. Add more stock if too thick. Gentle reheat and when hot serve with crunchy seeded spelt rolls.