Roast vegetable soup.

Ingredients

• 2 Carrots
• 3 Baby marrow
• 2 Mushrooms
• ½ Onion
• 1 Red bell pepper
• 1 small Butternut
• Dried Origanum
• Ground bayleafs
• Ground Coriander seeds 
• BBQ spice
• Ground Black pepper
• Salt
• 5 Springs thyme
• 125 ml Sour cream

Method

• Cut vegetables in chunks altogether to weigh 800 g.
• Sprinkle vegetables with oil and season with Origanum, Bayleafs, Coriander, BBQspice, Black pepper and salt. Remember to over season a bit or else the soup will be very bland.
• Roast vegetables aty 220ºc for about 40 minutes . All vegetables should be soft.
• Blend vegetables with 4 -5 cups water. Depending on how thick soup become.
• Bring to the boil.
• Add the thyme.
• Add sour Cream with soup.
• Serve hot and sprinkle with fresh chopped parsley.

Make 6 portions.