Method

Heat the oven to 180. 

Peal and cut all the veg into equal sized chunks. Sprinkle with salt and oil. Cut the top of the head of garlic, drizzle with oil and wrap in foil. Then roast for 35-40 minutes or until they start to brown.

Set some veggies aside to garnish the soup with when it’s served. Unwrap the garlic and simply squeeze out the roasted cloves. Add the rest of the veggies, garlic and stock to a blender and blitz until smooth. (You can add extra stock if you want a slightly thinner conistency.)

Top with veggie chunks, a sprinkle of dukkah and a drizzle of cream before serving. 

Timing

Prep time: 10mins

Cooking time: 40mins

Ingredients