The second day of soup - An almighty italian style broth.

Using the left over roasted pumpkin, some beetroot and sweet potato I made an almighty broth.

I fried some red onion in olive oil and butter

And some rosemary from the garden.

I made some hearty Italian seasoning, using fennel seeds, peppercorns, greek mountain oregano (bought on Saturday from Lark Lane farmers market) and chillies.

Add to a pan with lots of vegetable stock

Finish with some dried oregano and grated parmesan.

Enjoy!!!