I like good soup on any occasion. This one has roasted vegetables that make it healthy and so tasty. Serve it with croutons for some crunch or prawns for protein and a more filling version. Either way, it is perfect for light lunch or dinner, because it is low on calories.
Preheat the oven to 200 C.
In a bowl mix all vegetables with olive oil, a pinch of salt and pepper. Wrap the garlic head with a splash of olive oil in foil. Add rosemary springs.
Bake for 30 minutes or until vegetables are tender.
Peel the skin from peppers and tomatoes, and squeeze garlic cloves from the garlic head.
Add all the vegetables to the pot with vegetable stock and puree until smooth.
Season to the taste with salt and pepper and simmer for 3-4 minutes.
Serve with some fresh thyme.
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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