Creamy roasted vegetable soup

Ingredients:

1 medium eggplant, halved
2 medium zucchini, coarsely chopped
1 red bell pepper, seeded
1 yellow bell pepper, seeded
3 plum tomatoes, halved
1 large onion, peeled, halved
1 garlic clove
⅓ cup (80 ml) olive oil
½ cup (120 ml) vegetable stock
2-3 tablespoons tomato paste
1 teaspoon dried rosemary
½ teaspoon salt
½ teaspoon dried thyme
½ teaspoon dried oregano

Directions:

1. Preheat oven to 210°C.
2. Place seeded peppers, chopped onion, chopped zucchini, halved eggplant, tomatoes, garlic, rosemary in a large baking dish.
3. Drizzle all the vegetables with olive oil and roast for 25-30 minutes (until all the vegetables are browned and tender).
4. Remove the baking dish from the oven and let the vegetables cool at room temperature for 15 minutes.
5. Once the vegetables are slightly browned, place them in the bowl of a high-powered blender: bell pepper, zucchini, onion, tomatoes and eggplant.
6. Press the garlic to release the browned garlic cloves; place them in the blender.
7. Pour in the vegetable stock, salt, dried oregano and dried thyme.
8. Blend on high speed until smooth and creamy. If the mixture is too thick, stir in a little vegetable stock or water. Blend again.
9. Pour the soup into a saucepan and heat over medium heat. Cook, stirring, until warmed through. Stir in tomato paste to enhance the tomato flavor.
10. Serve with a drizzle of olive oil, fresh parsley, and sea salt flakes.

Yield: 4 servings
Recipe: theconsciousplantkitchen.com