Step 1Pre-heat oven to 200°C/400°F/Gas Mark 6. Chop all the vegetables into large chunks, toss in some vegetable oil and bake for 20 minutes until charred.
Step 2Pour roasted vegetables into a soup bowl.
Step 3Make up the soup mix to pack instructions and pour over the vegetables. Serve with a warmed rustic roll.
- 1 courgette
- 1 yellow pepper
- 1 red pepper
- ½ red onion
- 60 g Country Range Thick Vegetable Soup Mix
- 850 ml cold water
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