Instructions

1. Preheat oven to 200°C/180°C fan assisted/gas 6. Line a large baking tray with parchment paper.
2. Cut vegetables into chunks of similar sizes then arrange on prepared baking tray, try keep them in a single layer. Generously drizzle with olive oil then season with a light scattering of salt and pepper. Sprinkle over grated nutmeg.
3. Roast for 30-40 minutes or until vegetables are cooked through.
4. In a large pot, bring stock to a simmer then add the roasted vegetables. Blend with a stick blender until soup is smooth. If you don’t have a stick blender, spoon into a food processor or blender and blitz until smooth. Depending on the size of your food processor, you may need to do this in batches.
5. Taste the soup and add more salt and pepper if needed. Keep warm over low heat with the lid on until ready to serve.
6. If making ahead, leave to cool then spoon into freezer safe containers. You can either leave soup in the fridge for up to 3 days, or freeze up to 1 month ahead. Leave frozen soup to defrost overnight in the fridge, then pour into a large pot and reheat over medium heat, stirring occasionally.
7. To serve, drizzle with olive oil and a sprinkling of black pepper.