I have written before about how roasting veg is a pretty easy vegan meal. Well taking those roasted veg and turning that into a hearty soup is equally easy and very satisfying as the cooler weather arrives.
It is of course, also a great way of using up any veg that you have that may be a little past its best. This is because, unlike a roast veg dish that you want to eat as a dish in itself, for a soup it doesn't matter if the veg are a little bit soft, or the skin is a little wrinkled - you are going to whizz it up with an immersion blender anyway!
Not really much of a recipe here. Just chop up whatever veg you have available, put it all on a baking tray, season generously, lather equally generously with olive oil, and roast at 200C for 45-60 minutes.
After the veg has been roasted, add to a soup pot with enough veg stock to cover it and bring to the boil then reduce the heat and allow to simmer for a few minutes, or until you are ready.
Whizz up the soup with an immersion blender to your preferred consistency. I like to add something creamy now, such as soy milk or oat cream. You may also need to add some water to achieve your desired consistency.
Taste and season well. I also like to add a dash of cider vinegar at this stage, as it enhances the flavours.