Roasted Vegetable Soup

This is a great recipe for people like me who like to experiment as they go rather than stick to an exact recipe:
1. Chop ends off root vegetables, (peel if you want, but not required). Remove seeds from peppers. Leave garlic and 2 onions in their skins.
1. Put all the whole vegetables into an oven dish, sprinkle with a little salt and roast for c. 1 1/2 hours at around 160 to 180 degrees centigrade. Keep an eye on the smaller vegetables which will cook more quickly (or add after 1st half hour).
2. Fry one chopped onion in a large saucepan with a little olive oil.
3. Add hot water and vegetable stock, then add whole roasted vegetables.
4. Bring to the boil, then simmer on gentle heat for approx half an hour.
5. Take off the heat and allow to cool a little, before blending in a blender.
6. Return blended soup to the saucepan (pass through a sieve first if you prefer).
7. Re-warm on a gentle heat. Add salt,pepper and ground mixed spice to taste. Even a little cream if you like.
8. Serve with fresh chunks of your favourite bread.

All quantities can be varied according to preference and availability in your kitchen!