WINTER WARMER / Roasted Root Vegetable, Beetroot, Rosemary and Garlic Soup

Recipe:

2 large beetroots

5 sweet potatoes

1 butternut pumpkin

2 brown onions

1 red onion

Bunch of rosemary

1 whole head of diced garlic

Himalayan salt

Method:

1. Dice all vegetables into small chunks and toss in rosemary/garlic/salt

2. Roast for approx 1 hour at 180 degrees or until soft/golden

3. Throw all roasted veggies in a soup pan and blend with a hand blender. (This goes a chunky consistency that is perfect for a roasted veg hummus, which is what I turned it into by blending it with some chickpeas and tahini (that recipe will come in another post!))

4. Transfer half of the mix to a large blender and blend with 2~ cup boiling water (repeat) until creamy consistency

Voila! Super simple four step soup. Portion into containers and freeze to reheat for a later date, serve it to your family or devour it all by yourself wrapped in a blanket in front of the fire with your favourite book.

**NB would go excellently with a giant hunk of ginger in there!