Directions

1

Preheat oven to 350˚F or 176˚C.

2

Coarsely chop the vegetables and place in a large bowl.

3

Add olive oil, nutmeg, cinnamon, cumin, turmeric, salt, pepper and mix well.

4

Place on a baking sheet or in a baking dish.

5

Bake for 30 minutes.

6

Remove vegetables from the oven, place in a saucepan, discard the extra oil and add the vegetable stock.

7

Bring to a boil, then reduce heat and simmer until vegetables are tender, 15-20 minutes.

8

Using an immersion blender or in batches in a blender, puree soup until smooth.