Roasted Italian Vegetable Soup

To roast: a jerusalem artichoke, half a big parsnip, a medium sized carrot and about the same sized lump of swede (or turnip).

To fry: a small onion, half a leek, half a bulb of fennel and a clove of garlic.

To go in the pan: 3 florets broccoli, one quarter of a cabbage, half a medium sized head of chard.

To season: mixed dried herbs (not included in nutritional calculations), salt, cracked black pepper.

1 tbsp each olive oil to fry and roast.

Roughly cube the roasting veg and roast with a tablespoon of olive oil, a dash of salt and pepper and a sprinkling of herbs (not included in nutritional info).

While they're roasting (about half an hour - keep an eye on them or they'll burn!), finely chop and fry the onion, leek, fennel and garlic with another tablespoon of olive oil in a nice deep saucepan. When they're done, add the broccoli, cabbage and chard, roughly chopped, and some water to keep it from drying out as needed.

When the broccoli is soft, add in the roasted veg, simmer for a moment and then get blending - preferably with a hand-held food processor.

Number of Servings: 3

Recipe submitted by SparkPeople user BECCAVIOLA.