This fabulous and very flavoursome soup is perfect for these (already), chilling Scottish days.
As I'm a soup lover, as soon as I saw this recipe on Kimberly's, The Little Plantation blog, I had to make it straightaway.
I adapted the cooking method by roasting all the vegetables in the oven with the olive oil, freshly ground black pepper and the paprika, adding the vegetable stock when blending the soup. However, if you want to follow the original method, you can find the original recipe here.
I served my soup with a dollop of crème fraîche (not vegan of course, but you can opt for a vegan topping as Kimberly did, or nothing at all), and a scatter of Furikake, which is a sesame seed seasoning.
Hope you give this soup a try because it's absolutely fantastic.