Comforting and hearty lunch. Freshly roasted tomatoes in avocado oil and spices make the best nourishing combination.
Preheat oven to 180C and line a baking tray with parchment paper. Slice tomatoes in a half, roughly chop potatoes and arrange on the baking tray. Peel and discard the papery outer layers of the whole garlic bulb and cut 1/4 from the top of cloves. Add garlic to the tray with the rest of the vegetables. Drizzle everything with oil and sprinkle with spices. Pop in the oven for 30-40 minutes or until the vegetables are tender and the garlic is soft. Add all the vegetables into a blender with vegetable stock/water and puree into a creamy texture, add more stock/water if the soup is too thick. Garnish, serve and enjoy right away.
Sign up for our newsletter and get a free recipe book.