Roasted Vegetable Soup

Ingredients

• 1 tbsp olive oil
• 1 red onion, peeled and finely diced
• 3 cloves garlic, minced
• 2 beef tomatoes, roughly chopped
• 1 bay leaf
• 500ml good veg stock
• 1 tin butterbeans
• 200g chickpeas
• 50g capers
• 300g new potatoes, cut in half
• 1 parsnip, peeled and diced
• 1 sweet potatoes, peeled and diced
• 1 courgette, diced
• 100g cavolo nero, finely sliced

Method

1. In a large sauce pan heat a little oil, add in the onions and garlic and cook on a low heat until softened. Then add in the tomatoes, bay leaf and vegetable stock, place the lid on the pan and cook on a low heat stirring occasionally.
2. While the tomatoey stock is cooking, place all the other ingredients, apart from the cavolo nero, on a lined baking tray. Drizzle with olive oil, salt and pepper and roast in the oven for 30 minutes or until the potatoes are soft throughout. Once the veg are cooked transfer them all from the baking tray into the tomatoey stock. Cook in the stock for a further 20 minutes, turn the heat off and add in the cavolo nero and stir through to tenderise the leaves. Leave to cool for a few minutes.
3. Serve with a generous grating of vegan parmesan or cheddar, some lemon zest and extra pinch of salt and pepper.