Instructions

1. Preheat the oven to 180°C.
2. Cut the onion and beetroots in half, then put them in a large baking tray.
3. Cut the carrot into chunks and tuck between the vegetables together with the garlic cloves (unpeeled). Drizzle with the oil and balsamic, then season with salt and pepper.
4. Cover with foil. Bake for approx. 30 minutes.
5. When the veggies are tender, transfer them to a saucepan. Remove the skin of the garlic cloves, onion and beets (if not organic). You can chill the roasted veggies for a few days and make the soup later.
6. Add the vegetable stock and broccoli, then bring to the boil. Cook for 10 minutes, then add the chickpeas and cook for another 5 minutes. Turn off the heat. Add the dill, then using a stock blender, whiz it until you get a silky soup. Add more stock, it its’ too thick.
7. Reheat it if necessary.
8. Add the cider vinegar just before serving.