• 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


  • 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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