Winter WARMERS

Roast vegetable soup

This hearty soup is a meal in itself, a comforting midwinter dish and a great way of using vegetables from the garden. The lemon juice cuts through the oil and gives it a zing.

SERVES 4–6

PREPARATION: 15 minutes COOKING: 40–50 minutes

1kg/2¼lb mixed rootvegetables (pumpkin,parsnip, carrot, sweet potato or whatever else you have to hand), trimmed2–3 garlic cloves, accordingto preference, peeled and left whole3 tablespoons olive oil4 sprigs each of rosemary and thyme, or whatever other herbs you like and have to hand, stalks removed750ml/1¼ pints (3 cups) vegetable stock, or more if neededjuice of 1 lemonsalt and pepper½ tablespoon freshly chopped parsley, to garnish