Method

• Preheat the oven to 200°C (fan).
• Prepare the vegetables. Peel and cut up the onions, potatoes, parsnips, celery, butternut, carrots, leeks and apples cut into similar size pieces to help with even cooking. Peel garlic and add to cut vegetable in a large roasting dish.
• Drizzle on the olive oil and sprinkle on the salt, pepper, and paprika. Toss it all together using your hands.
• Place in the oven for 20 – 30 minutes, turning everything over after 10 minutes.
• Once vegetables are tender and slightly caramelized, remove from the roasting dish the potatoes, parsnip, carrots, leek and butternut. Place in a bowl.
• Using large stock pot, pour in the stock and add the remaining roast vegetable to pot, bring to boil and then adjust seasoning. Blend with stick blender until smooth. Turn to low.
• Prepare rest of vegetables, spring onion, fennel, Chinese cabbage and bok choy, slicing finely. Add to the soup cook for 5 minutes then add the roasted vegetables.
• Serve with a crusty bread.