750mlvegetable stock with stock cubes/bouillon - Approx volume
2tspdried oreganoor handful fresh
1 tbsphoney/maple syrup
salt & pepper to taste
boiling waterto de-thicken to preference
Pre-heat the oven to 200 C/400 F/Gas 6.
Prepare and chop your vegetables (not including the potato & celery) and place in a large roasting tin. Season with salt and pepper and add about 3 tablespoons olive oil, mixing through the vegetables.
Roast the vegetables in the oven for 45 minutes to an hour until soft and golden, turning frequently to evenly roast and prevent burning.
Whilst roasting, prepare the potatoes and celery (clean, peel and chop).
Heat the remaining oil in a large saucepan and lightly fry-off the celery to soften.
Add the roasted vegetables to the pan. Add and stir through the tomato puree. Cook for 3 to 4 minutes.
Add the vegetable stock, potato, herbs and honey/maple syrup and bring to the boil, stirring frequently.
Turn down the heat to a low simmer and allow to cook for a further 30 to 40 minutes, stirring from time to time.
Take the pan off the heat when done and allow to cool slightly in preparation for liquidising.
Liquidise the soup a little at a time in a blender and return to a clean pan or large container. Once complete, stir all the blended soup together thoroughly.
Taste and add any additional seasoning for preference. Add additional boiling water if the soup is too thick for you.
Heat through thoroughly before serving with bread and an optional sprinkling of grated cheese.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.The vegetables suggested are what I have used at home. You can use any vegetables that you prefer (although I would avoid too much veg from the cabbage family or too many leaves). The soup can also be made with left-over cooked vegetables (without further roasting them).