INSTRUCTIONS

Preheat the oven to 180 C.

Dice all of the vegetables (except the sweetcorn). Leave out the potato if you need to be salicylate free and the sweetcorn if you need to be lectin free. You are aiming for a similar amount of each vegetable.

Place all of the vegetables on a roasting tray together and roast in the oven for around 25 minutes or until the are starting to turn brown.

Once they are cooked transfer them to a pan. Add enough water to cover the veg, plus an additional 2-3 cm. Add the rosemary.

Cook for a further 10 - 15 minutes.

Remove the rosemary. Ladle out about 1/5th of the soup and blend it until it is smooth. Return it to the pan and the rest of the soup.

Serve with cassava crisps or tortillas.