Winter Veggie Soup

Instructions:

1. Preheat oven to 400F
2. Place chunks of sweet potato, red & yellow bell peppers, carrots & garlic cloves (skin on) on a large baking tray.
3. Add olive oil, salt, pepper, cumin & paprika. Toss with hands, bake for 20 min. Flip after 10 min.
4. Add red onion wedges & toss again.
5. Bake again for 10-12 min. until the vegetables are tender, slightly charred at the edges.
6. Put 1/4 cup of the veggies to the side & the rest in a large saucepan.
7. Squeeze the garlic out of their skins into the pan. Pour in the stock.
8. Bring to the boil and simmer for five minutes.
9. Blend with hand blender.
10. Stir in parmesan, season to taste and top with the reserved roasted vegetables. Serve with extra parmesan.