Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar. Place the vegetables and garlic in a roasting tin. Mix the oil with the herbs and seasoning, and the lemon juice if using. Bash with a pinch of salt to a rough paste. The recipe calls for leftovers from two other recipes--Roasted Butternut Squash & Root Vegetables and the chicken from Chicken Kebabs with Warm Cabbage-Apple Slaw (see Associated Recipes). This healthy vegetable soup is a great way to repurpose leftovers. Peel, finely chop and add the ginger, then bash until broken down and combined. Method. Preheat the oven to 200C/180C Fan/Gas6. With the help of those two recipes, this soup come together in less than 15 minutes for a fast and delicious meal.