RECIPES FROM THE HEART

1. Preheat the oven to 160Fan/180C and have a large roasting dish to hand.

2. Prepare all of the vegetables: chop the larger tomatoes in half, chop the pepper, courgette and onion into large chunks. Peel the sweet potato and carrot (save the peels) and cube into medium-sized pieces. Trim the top off the garlic bulb, keeping the cloves together.

3. Add all of the vegetables to the roasting tray, apart from the garlic. Toss with the dried basil and oregano and drizzle over 2 tbsp of oil. Season with salt and pepper and toss well. Rub the top of the garlic with the remaining 1 tbsp oil and add a good pinch of salt then wrap loosely in cling film. Place in between the vegetables.

4. Roast the vegetables for 45 minutes, until tender and starting to deepen in colour. Meanwhile, toss the vegetable peels with some extra oil, salt and pepper and roast on a lined tray for 10 minutes, till crispy.

5. Before making the soup: allow the vegetables to cool for 10 minutes first. Remove the garlic from the foil and squeeze out the cloves, using about 6 for the soup.

6. To make the soup: add all of the vegetables to a blender with the garlic cloves, beans, coconut yoghurt, tomato puree and vegetable stock (you may need to work in batches). Blend till really smooth and creamy, adding more stock as desired.

7. To serve the soup: warm back up if needed. Ladle into 4 bowls and top with some coconut yoghurt or plant-based cream, some fresh basil and sprinkle over the Salt and Vinegar Crunch. Serve with your favourite bread.

8. To store: allow the soup to cool then keep in a sealed container in the fridge for 2-3 days or in the freezer for up to 1 month, and allow to defrost and warm back up.

Recipe by: @nourishing.amy