93: A soup of roasted summer vegetables, p220

This looked little it might be a bit of a meh soup, as Nigel says getting 'rid of a whole heap of vegetables', but roasting the veggies in the oven first, like the tomato soup last week, really made a spectacular difference to the depth of flavour - and surprisingly, the fennel, which I don't really like, added a further depth, and the broth with the soup is almost meaty it's so rich. There's nothing about blending the soup at all in the recipe, so I slightly mashed the roasted tomatoes, which had collapsed in the roasting tray but still stayed in two large tomatoey lumps. Yum. And a good way to use up that cabbage of guilt...