Ingredients:
- Roasted Veg:
- 1kg mixed fresh root vegetables, peeled and chopped (butternut, sweet potato, turnips, parsnips)
- Garlic cloves, lightly smashed
- A few sprigs rosemary
- Salt & pepper
- Olive oil
- 750ml vegetable stock
- Ciabatta Bacon Soldiers:
- A few thick slices ciabatta bread
- Streaky bacon or pancetta
- Olive oil
- 200g carrots, peeled and cut into chunks
- 1 red pepper, seeded and cut into chunks
Method:
1. Preheat the oven to 200’C.
2. Place the vegetables and garlic in a roasting pan. Drizzle with oil, add the garlic, herbs and season well. Toss to combine and roast for 30 – 40 minutes until the vegetables are soft.
3. Add the vegetable stock and the vegetables to a food processor and blitz until almost smooth.
4. Pour into a pit and heat to boiling. Adjust the seasoning if need be.
Ciabatta Bacon Soldiers: Drizzle the bread with olive oil, cut the bread into thick fingers and wrap with bacon. Bake in the hot oven until crispy. Serve with the soup.
