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  • 2 each medium carrots, sweet potatoes and leeks roughly chopped
  • 1 large onion, roughly chopped
  • 1 large garlic clove, sliced
  • 1/2 chilli, sliced
  • 2 celery stalks, chopped
  • 1.6 litres vegetable stock
  • 1 bay leaf
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    Method

    • step 1

      Preheat the oven to 170C/fan 150C/gas 3.
    • step 2

      Put the carrots, sweet potatoes, leeks, onion, garlic, chilli, celery, stock and bay leaf into a large flameproof casserole dish and bring slowly to the boil.
    • step 3

      Cover and transfer to the oven for 1 1/2 - 2hrs, by which time the vegetables will be soft.
    • step 4

      Remove the bay leaf and season with salt and pepper. Liquidise the soup until smooth.
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