Roasted Vegetable Soup

Preheat oven to 200°C (400°F) with two racks in the upper and lower thirds. Cut all vegetables into 2.5 cm pieces — uniform size is the most important factor for even roasting. Keep watery vegetables (tomatoes) on a separate pan from dense ones (carrots, squash).

Toss each vegetable type in olive oil first (about 1 tbsp per 400g), then season with salt, black pepper, and smoked paprika. Toss the garlic head in oil separately and wrap in foil. Spread everything in a single layer with space between pieces.

Place dense vegetables (carrots, squash, parsnips) on the lower rack, softer ones (tomatoes, peppers, zucchini) on the upper rack. Roast for 25–35 minutes until edges are deep golden and slightly charred. The garlic roasts 40 minutes. Do not open the oven in the first 25 minutes.

While vegetables roast, warm the stock in a large pot over medium heat. Add cumin, bay leaf, and parmesan rind. Taste and season the stock well — the roasted vegetables are sweet, so the broth needs to be savoury.

Transfer all roasted vegetables to the pot, scraping every bit of caramelized liquid from the baking sheets into the broth. Squeeze in the roasted garlic paste. Add extra stock to cover by 2–3 cm. Simmer gently for 10 minutes. Remove bay leaf and parmesan rind.

Blend to your preferred texture: fully smooth with an immersion blender, half-blended for rustic body, or serve chunky. Stir in lemon juice or sherry vinegar. Taste and adjust seasoning. Serve in bowls with a drizzle of olive oil and fresh herbs. Add croutons, pumpkin seeds, or a swirl of yogurt if desired.