Maple Roasted Veggie Soup

2 Sweet Potatoes, peeled and cut into chunks
2 red onions
4 large carrots, cut into 5 cm pieces (I don't peel if they are organic)
1/2 a butternut cut into chunks
2 celery sticks
1 leek roughly chopped
3 tbsp olive oil
3 tbsp maple syrup
1l hot vegetable stock

1. Preheat the oven to 220 deg. Place all the vegetables in a large roasting tin and drizzle with the oil and maple syrup. Turn to coat, then cook in the oven for 30 mins.
2. Remove the tin from the oven and transfer the vegetables to a large saucepan. Add the vegetable stock and simmer on the hob for 10 mins.
3. Puree the soup in batches, using a blender and adding any additional stock to adjust the consistency, if necessary. Season to taste.



This soup would probably serve about 6, and would be a perfect recipe to increase in quantity to freeze in batches.