Roasted Root Vegetable Soup

Preheat oven to 325°F.

Pour 2 tbsp extra virgin olive oil in bottom of a roasting pan.

Place all vegetables in the roasting pan and coat with a light misting of olive oil. Sprinkle with salt and pepper.

Toss bay leaves on top. Cover with a layer of parchment for the first 30 minutes of roasting. Then remove parchment and let roast for another 30 minutes. Mix occasionally for even roasting.

Remove from oven and dispose of all blak bits and bay leaves. Squeeze garlic out of its skins.

Puree in batches. Use the stock to help the process along; adding a cup of stock will make the bending easier.

Place all pureed vegetables in large soup pan or Dutch oven and set over low heat on the stove.

Add remaining stock (if any), basil, cilantro, thyme and rosemary.

Bring soup to gentle simmer and adjust seasonings, If you find the soup too thick, simply add more stock and reheat.

Serve in heated bowls with a sprig of rosemary or chives on each bowl for garnish.