AUTUMN VEGETABLES ROASTED RECIPES

Steps:

• In a large baking tray toss all the vegetables in the oil, seasoning and fajita mix until evenly coated and then arrange them in a single layer on the tray and roast for 20-30 minutes at 180 degress - until they are all cooked through. 

  Make croutons by tossing the cubes of bread in a small bowl with 1 tsp of olive oil, 1tbsp fajita seasoning and a good grind of black pepper. Lay onto a small baking tray lined with greaseproof paper, place in the oven when the veggies have 10 minutes left. 

  Transfer the roasted veggies to a large saucepan, then add the stock, chickpeas, and 200mls of water - bring to a simmer then blend. 

  To serve, portion the soup up between 4 bowls, sprinkle a few croutons some sour cream and a few coriander leaves.