Making the most of what you have

Returning this morning from a weekend at a friend's - and wondering what on earth to cook up for lunch - I threw together this soup from a few vegetables I found lurking in my vegetable rack. It turned out rather nicely - so I thought I'd share it with you.Roasted vegetable soupCut a selection of 'winter vegetables' into slices, sprinkle with pepper, add a few liberal splashes of tamari (wheat-free soy sauce) and place on a tray in a hot oven for 25 minutes (maybe shorter or longer according to your particular model... but please be sure to keep an eye on them!) You can choose here from carrots, potatoes, sweet potatoes, whole garlic, turnip, parsnip, onions... they all taste good in this mix.When nicely browned on both sides, remove from the oven and shovel into a food processor, pouring in enough good-quality water to lubricate the vegetables enough for the processor to work. Whizz on a moderately fast setting until liquidised. If the mixture is too thick, pour in a little more water. Throw in some fresh herbs - I used marjoram and coriander - and a dash of salt to taste.Because of the warmth of the roasted vegetables, I didn't need to heat the soup up again before eating - but please check the temperature before pouring into bowls and, if needed, give the mix a few minutes on a low heat before serving.Sprinkle with a few toasted pumpkin seeds - and enjoy!