Red Velvet Soup with Corn & Creamy Cheese

Preheat the oven to 220°C/200°fan/Gas 7. Line two baking sheets with foil.

Put all the vegetables except the sweetcorn in a large bowl. Sprinkle in the cumin, cinnamon and chilli powder and season with salt and pepper. Lightly spray with olive oil and toss the vegetables to coat. Spread the vegetables over the baking sheets. Roast for 15–20 minutes until starting to soften and turn golden brown. Set aside and leave until cool enough to handle.

Rub off the beetroot skins. Tip the vegetables and any roasting juices into a large saucepan.

Add the hot stock and stir in the tomato purée. Bring to the boil then reduce the heat, cover and simmer for 15 minutes or until the vegetables are soft.

Using a stick blender, whizz until smooth, adding a little more hot stock or water to adjust the consistency if needed. Season to taste.

Blend 1–2 tablespoons cold water with the soft cheese. Ladle the soup into warmed bowls then swirl the creamy cheese into the soup and garnish with corn and fresh chives. Serve piping hot.