Roasted vegetable soup

Ingredients

Directions

1. 1

   Peel carrots and potatoes. Clean the zucchini, wash everything and dice roughly. Peel and coarsely dice the onions. Peel 1 garlic clove. Wash the rosemary, shake dry

2. 2

   Place the vegetables and peeled clove of garlic in a large bowl. Add 1 heaped tsp. sea salt, some pepper and 4 tbsp. oil. Mix everything well. Put the vegetables on a fat pan of the oven. Add rosemary and put the unpeeled garlic cloves in a corner of the fat pan. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 45-60 minutes. Turn the vegetables once in between

3. 3

   Cut the dried tomatoes into cubes. Bring 1 litre of water and dried tomatoes briefly to the boil. Add stock and dissolve in it. Cut the ciabatta lengthwise into 8 thin slices and place them on a baking tray lined with baking paper. Sprinkle the slices with approx. 4 tablespoons of oil and sprinkle with a little sea salt as desired

4. 4

   When the roasted vegetables are soft, remove unpeeled cloves of garlic and rosemary and set aside. Put the vegetables, except for 1-2 pieces of zucchini, into a large pot. Remove 1 tablespoon of tomato pieces from the stock. Pour the remaining stock and tomato juice into the vegetables and bring to the boil. Place the baking tray with the ciabatta slices in the hot oven and roast at the same temperature for 8-10 minutes until crispy brown

5. 5

   Puree hot soup and season with salt and pepper. Squeeze soft cloves of garlic from the skin and spread on the roasted ciabatta slices. Arrange the soup in a large jug and sprinkle with zucchini and diced tomatoes. Add bread