One to warm the insides on a breezy autumnal day… and so easy to make.
Throw it in a pan approach to recipe guidance:
Simply put a load of carrots (10-12), three red peppers and three onions in a baking tray with some olive oil. Roast in the oven for 40 minutes or until soft.
Meanwhile chop up all the outer stems of celery and put in a pan of boiling water with an onion and some celariac salt to make a vegetable stock – simmer for 40 mins.
Once the veg is roasted put in a pan with with a good sprinkling of cumin, some of the veg stock and some salt and black pepper. Whizz it up with a blender. Add as much stock as is needed for the right consistency – and your soup is ready.
For variety, you can add a tin of tomatoes, or use ginger instead of cumin as the spice.
