Ingredients

• 750ml/1¼ pint vegetable stock
• 1kg/2lb mixed vegetables
• fresh or frozen
• chopped into bite-sized pieces
• 3 tbsp olive oil
• 4 sprigs rosemary or thyme
• or a handful sage leaves
• salt and black pepper
• to taste
• juice 1 lemon (optional)

Directions

• Preheat the oven to 200C/180C Fan/Gas6.
• Place the vegetables and garlic in a roasting tin.
• Mix the oil with the herbs and seasoning
• and the lemon juice if using.
• Pour over the vegetables and toss thoroughly. Place in the preheated oven and bake for 30-40 minutes until the vegetables are tender and well browned
• this may only take 20-25 minutes if using pre-roasted frozen vegetables.
• Place in a saucepan with the vegetable stock. Bring to the boil and then simmer for 5 minutes. Cool.
• Blend half of the mixture
• then return to the pan to reheat.
• Serve with crusty bread.