Ingredients
750ml/1¼ pint vegetable stock
For the roasted vegetables:
1kg/2lb mixed vegetables
3 tbsp olive oil
4 sprigs rosemary or thyme, or a handful sage leaves
salt and black pepper, to taste
juice 1 lemon (optional)

Method
1. Preheat the oven to 200C/400F/Gas6.
2. Chop the vegetables into bite sized pieces. Garlic cloves should be skinned and left whole. Place in a roasting tin.
3. Mix the oil with the herbs and seasoning, and the lemon juice if using.
4. 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.
5. Place in a saucepan with the vegetable stock. Bring to the boil and then simmer for 5 minutes. Cool.
6. Blend half of the mixture, then return to the pan to reheat.
7. Serve with crusty bread.