Roasted Vegetable Soup

 

300 g carrots

300 g butternut

300 g sweet potato

100 g red onion

45 ml (3 tbsp) sunflower oil

2 cloves of garlic, chopped

30 ml (2 tbsp) Robertsons barbecue spice

45 ml (3 tbsp) lemon juice, freshly squeezed

600 ml vegetable stock

Preheat the oven to 180°C.

Place the vegetables and garlic in a roasting pan, then drizzle with the oil and lemon juice. Sprinkle with Robertsons Barbecue Spice and toss thoroughly.

Place the tray in preheated oven and bake for 25 minutes or until the vegetables are tender and well browned.

Transfer roasted vegetables to a saucepan, then add the vegetable stock and Robertsons Barbecue Spice and stir through. Bring to the boil and then simmer for 10 minutes. Remove the pot from heat and allow to cool.

Transfer the veggies to a blender and blend the cooked vegetables to a smooth soup. If the consistency is too thick, add fresh cream or milk to achieve desired consistency.