Classic Winter Roast Vegetable Soup

For the soup:

• 1 scoop (25g) Bulk Nutrients Hydrolysed Collagen Peptides in Raw flavour
• 4 cloves garlic - crushed
• 4 sprigs of thyme and rosemary
• Splash of olive oil
• 1 red capsicum
• 3 potatoes
• 1 small parsnip
• 3 carrots
• 1 medium sweet potato
• 1 stalk celery - diced
• 1 brown onion - chopped
• 100ml cream or coconut cream (vegan option)
• 1 can crushed tomatoes
• 1 litre salt reduced vegetable stock

For the topping:

• 1 can chickpeas - drained
• Dash of cumin powder
• Splash of olive oil
• Pinch of salt

For the soup:

1. Pre-heat oven to 180°C and line a tray wth baking paper.
2. Chop capsicum, potatoes, carrots, parsnip and sweet potato and place on the baking try along with garlic cloves. Sprinkle with salt, olive oil and thyme and rosemary and toss.
3. Roast for 45 minutes to 1 hour turning halfway or until cooked through and golden brown.
4. Remove from oven.
5. In a large pot heat olive oil before adding diced celery and onion. Cook until softened.
6. Add roasted vegetables.
7. Pour in vegetable stock and crushed tomatoes.
8. Using a stick blender, blend until smooth.
9. Pour in cream and Hydrolysed Collagen Peptides and blend to combine.

For the topping:

1. Place chickpeas on a lined baking tray. Sprinkle with salt, olive oil and cumin powder.
2. Roast for approximately 25 to 30 minutes or until golden.
3. Remove from oven and sprinkle on top of soup.
4. Best stored in the fridge for up to one week. Freezes well.