Roast vegetable soup recipe

• 1 portion leftover veg from cheesy roasted veg recipe
• 1.5 l (2.6pints) vegetable stock
• 1 tin chopped tomatoes
• 100 ml (3.5fl oz) natural yoghurt (optional)
• 25 g (0.9oz) pine nuts
• 4 crusty rolls

1. Place the roast vegetables in a saucepan.
2. Add the stock and chopped tomatoes.
3. Bring to boil.
4. Blitz in a food processor whilst hot.
5. Taste and adjust seasoning as required.
6. The soup should be of a single cream consistency.
7. If is isn't, add more stock to thin or boil rapidly for 4-5 minutes to thicken.
8. Top with a scattering of pine nuts and a whirl of yoghurt.

portion, l, tomatoes, natural yoghurt, nuts, crusty rolls

Taken from www.lovefood.com/guide/recipes/27755/roast-vegetable-soup-recipe (may not work)