Instructions

1. Preheat the oven to 180°C.
2. Cut the onion, carrot & sweet potatoes into chunks. Cut the tomatoes in half.
3. Scatter them in a large baking tray, then tuck between them the garlic (unpeeled). Add the dried herbs and the oil, toss well.
4. Bake for 20-25 minutes until the vegetables are tender. Move the veggies & cooking jus into a jar for later use (let it cool, then seal and refrigerate) or transfer everything into a saucepan.
5. Remove the skin of the garlic cloves, then add the tomato purée and chipotle paste to the veggies together with enough stock to cover them.
6. Bring to the boil. Using a stick blender, process it into a silky, smooth soup. Add more stock if it’s too thick.
7. Add your chosen greens and cook for 3-5 minutes, then add the drained mixed beans. Heat through, then serve with the chopped herbs and a dash of lime or lemon juice.