Roasted Vegetables Soup

Preheat the oven to 200 C (390 F).

Cut the peppers and onion into pieces. Divide all the veggies and the garlic bulbs over an oven tray and drizzle with the olive oil.

Roast the vegetables and garlic for about 40 minutes at 200 C (390 F).

Put the veggies in a blender o a food processor, together with the vegetable stock. (Warning: Don't use boiling hot stock in the blender, cause a lot of blenders cannot handle such heat!). Blend the veggies and stock until it's a smooth soup.

Add a bit of creme fraiche or cream if you want. Serve with wholegrain of spelt bread toast.