Vegetable soup from the oven

Ingredients for 4 servings:

• 4 m.-sized potatoes
• 4 carrots
• 2 sweet potatoes
• 1 pointed pepper
• 1 fennel bulb(s)
• 4 onions, red
• 3 m.-large zucchini
• 6 tomatoes, ripe
• 10 thyme sprigs
• 1 garlic bulb(s)
• 50 ml rapeseed oil
• 50 ml olive oil
• 2 tbsp herbal salt
• 1 tbsp paprika powder, sweet
• 400 ml vegetable stock, optional
• 1 ciabatta
• 2 garlic cloves
• 2 tbsp olive oil
• salt and pepper
• Cayenne pepper
• 4 tbsp olive oil or roasted pumpkin seed oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Vegan

Halve the garlic bulb crosswise and rub the cut sides onto a deep baking sheet. Place the garlic halves on the baking sheet. Peel and wash the vegetables if necessary, then cut them into large pieces. Place the vegetables on the baking sheet as well. Preheat the oven to 190°C (top/bottom heat). Mix the rapeseed and olive oil in a jar, add the herb salt and paprika, and rub the vegetables with the oil mixture. Wash the thyme sprigs and place them in the middle of the baking sheet under the vegetables, ideally in one spot so that the thyme is easy to find after roasting. Roast the vegetables in the hot oven for 50 minutes. Stir the vegetables after 35 minutes. Meanwhile, slice the ciabatta bread. Pour the olive oil into a container and press in the two garlic cloves. Spread the mixture onto the ciabatta slices. After roasting, hold the still-hot garlic bulb halves with a fork and press out the cloves with a spoon. Discard the skins. Remove the thyme leaves from the stems and discard the stems as well. Puree the vegetables thoroughly. If the mixture is too thick, add the vegetable stock. Season with salt, pepper, and cayenne pepper. Soak up the remaining vegetable juices on the baking sheet with the undersides of the ciabatta bread and toast the ciabatta slices in the oven for 5 minutes at 190°C. Ladle the soup into bowls and garnish with olive and/or pumpkin seed oil. The vegetables can be varied according to taste and season.