Oven Baked Vegetable Soup

• 1 onion, chopped
• 2 garlic cloves, chopped
• 2 large carrots, chopped
• 1 leek, chopped
• 1 large parsnip, chopped
• 175 g swede, chopped
• 4 tablespoons vegetable oil
• 2 teaspoons honey
• 4 rosemary sprigs
• 2 bay leaves
• 4 ripe tomatoes, quartered
• 1200 ml vegetable stock

1. heat oven to 200C(400F).
2. Toss all veg except tomatoes with the honey and oil in a roasting dish. Add the herbs and roast for 30 minutes. Add the tomatoes, reduce heat to 190C(375F) and roast for another 30 minutes.
3. Remove herbs and liquidize the remaining vegetables adding stock until you reach the desired consistency.
4. Place soup in an ovenproof dish and bake for a further 20 minutes, serve with hot buttered toast.

onion, garlic, carrots, swede, vegetable oil, honey, rosemary sprigs, bay leaves, tomatoes, vegetable stock

Taken from www.food.com/recipe/oven-baked-vegetable-soup-201557 (may not work)