A naturally sweet, rustic soup with caramelised roasted vegetables and parsley.
Pre-heat the oven to 180C, 350F, Gas Mark 4. Place all the vegetables in a single layer on a baking tray.
Drizzle with olive oil then sprinkle over the garlic granules. Season with salt and pepper, then toss everything together.
Place the vegetables into the oven and bake for 45 minutes, or until caramelised and really tender.
Once the vegetables are cooked, place them in a blender with the hot stock. Blend until smooth.
Pour the soup into a saucepan and place over the heat. Add the parsley and stir through. Serve in warm bowls with a sprinkling of parsley to garnish.