INGREDIENTS:
3 Onion
3 Carrot
3 Red pepper
Aubergine
1 Garlic bulb
3 Potatoes
3 strands of Rosemary
2 cubes of Vegetable stock
3 table spoons Tomato purée
Half a cup of Vegetable oil
4 table spoons Sweet paprika
2 teaspoons Salt
2 table spoons Garlic powder
2 table spoons Onion powder
1 teaspoon Cumin
1 table spoon Honey
50g Butter
Flat bread
Half Spring onion
Cream for presentation
METHOD:
•Chop up all your vegetables (you can pretty much use any vegetables thats in your fridge)
•Put your chopped vegetables onto a tray with all the herbs and spices, mix well and roast in the oven at 180°c for about 20 minutes.
•While your vegetables are roasting you should cut your potatoes into 1cm thick moons and bring to a boil until you can put your fork through it and let cool down.
•Now get a hot pan with some butter and pan fry your potatoes on each side until golden brown.
•In a large jug put 1ltr of boiled water along with 2 vegetable stock cubes and your tomato pure, add that to your roasted vegetable in deep pan and use a hand held blender to combine until smooth (during this process add your honey).
•Put your flat bread in the oven to warm up and finely chop your spring onions for garnish along with a drizzle of cream over the top when your ready to plate (make sure you sit the sauté potatoes on the surface of your soup)
ENJOY!