Ingredients

The following ingredients have 4 Servings
  • 1 large sweet potato (peeled and chopped into chunks)
  • 1 red bell pepper (deseeded and chopped into chunks)
  • 1 yellow bell pepper (deseeded and chopped into chunks)
  • 2 medium carrots (peeled and chopped)
  • 3 cloves garlic (left in the skin)
  • 3 tbsp olive oil
  • ½ tsp salt
  • ½ tsp ground black pepper
  • ½ tsp paprika
  • ½ tsp ground cumin
  • 1 red onion (peeled and chopped into wedges)
  • 1 litre (4 1/4 cups) vegetable stock ((use vegetable bouillon for gluten free))
  • 35 g (1/3 cup) grated parmesan
  • 2 tbsp grated parmesan
  • a few sprigs of fresh thyme

Instruction

  • Preheat the oven to 200C/400F
  • Place the chunks of sweet potato, red and yellow bell peppers, carrots and garlic cloves (skin on) on a large baking tray.
  • Drizzle on the olive oil and sprinkle on the salt, pepper, cumin and paprika. Toss it all together using your hands.
  • Place in the oven for 20 minutes, turning everything over after 10 minutes.
  • After the 20 minutes, add the red onion wedges and toss everything together again so the onion also gets coated in oil.
  • Place back into the oven for a further 10-12 minutes until the vegetables are tender and slightly caramelized. Remove from the oven.
  • Put a couple of tablespoons of the roasted vegetables to one side and place the rest in a large saucepan. Squeeze the garlic out of their skins into the pan too.
  • Pour in the stock. Bring to the boil and simmer for five minutes. Turn off the heat and then blend with a hand blender.
  • Stir in the parmesan and season to taste.
  • Serve topped with the reserved roasted vegetables, a sprinkling of grated parmesan and a few sprigs of fresh thyme.