- Preheat oven to 180oC. Combine vegetables with garlic, cumin seed, coriander seed and olive oil in a large baking dish. Bake for 40 minutes or until vegetables are soft and golden brown.
- Blend the puree vegetable stock in food processor or blender until smooth. Use a sieve to strain the puree into a large saucepan. Bring to boil over low heat. Serve with coriander leaves.