Components Serving: 4-6

450 g carrots, peeled and cut into 2 cm pieces

2 courgettes, also cut into 2 cm pieces

2 onions, diced 2

tablespoons of oil

  1/2 tsp. Ground Garlic

2 teaspoons Parsley

Sea salt

Ground black pepper

Preheat the oven to 180oC. Place all vegetables in an ovenproof dish.

Sprinkle with oil and sprinkle with granulated garlic. Add salt and pepper to taste and mix everything thoroughly.

Bake for 30 minutes. Then add to the blender, add 2 liters of boiled water and mix thoroughly. Pour the soup into a pot and heat it up.

Add parsley and mix. Serve in bowls, sprinkled with parsley.