Slow Roasted Vegetable Soup

Ingredients

• 1 large red onion, peeled
• 8 ounces carrots, peeled
• 8 ounces sweet potatoes, peeled
• 8 ounces butternut squash, peeled and seeded
• 8 ounces sweet red peppers, deseeded
• 6 ounces tomatoes
• 1 head garlic
• 1-2 tablespoon olive oil
• 2 sprigs fresh rosemary
• 1 1/2 liters vegetable stock
• fresh ground black pepper
• 2-3 tablespoons low-fat Greek yogurt

Directions

1. 1

   Preheat the oven to 150°C.

2. 2

   Chop the peeled and deseeded butternut squash, sweet potato, sweet peppers, onion and carrot into nice big chunky pieces - 2inch diameter will be fine.

3. 3

   Cut the tomatoes into similar sized chunks, and remove the seedy-jelly bit.

4. 4

   Toss the vegetables with the olive oil until they're nicely coated and add the rosemary.

5. 5

   Place in the oven for about 1 1/2 - 2 hours, adding the whole garlic bulb after the first hour. The veg should now be cooked, slightly caramelised and almost chewy, with a much more intense and mellow flavour.

6. 6

   Remove the rosemary sprigs and place all veggies in a pan. Squeeze the garlic out of their papery husks into the pan too and add stock.

7. 7

   If there is any gooey residue on the bottom of the roasting tin, pour a little of the stock into it and scrape it into the pan, as this is where the serious flavour is!

8. 8

   Liquidize the soup in batches and reheat. Check seasoning and serve in big bowls with a swirl of greek yogurt on top.