Roasted Vegetables Soup

Ingredients

1 Carrot diced

1 med Potato diced

1 yellow Onion diced

2 cloves Garlic with peel

1 red bell Pepper diced

1 litre stock

Pepper

Salt

1 sprig Thyme

2tbsp Olive oil

Sour cream or Fresh cream for serving

Method:

Toss all the diced vegetables with olive oil and seasoning in a roasting tin and roast in a pre-heated oven (200c) for 1 hour. Transfer to a big pot and add the stock and check for seasoning. Puree the soup with a hand blender and serve hot with sour cream or fresh cream.