Cooking time

• Roughly chop all your vegetables and place them on a baking sheet (or two) and drizzle with the olive oil. Push the rosemary branches well between the vegetables. Set the oven to 250 degrees and let the vegetables cook well for 45 minutes and brown a bit. The latter gives the extra delicious taste later.
• Now put all the vegetables in a large pan and submerge it 10-15 centimeters in water. Bring it to a boil. Add the stock cubes and let everything boil for about 15 minutes. Puree the soup with a stick blender. Then add the tahina. Stir well. See for yourself if it’s creamy enough to your liking. I prefer to put a liter in it, so to speak, but well, I’m not you, so to speak. Bring it to taste with salt and pepper.
  
• Toast the cumin seeds in a dry frying pan. Finely chop the basil leaves. Ladle the soup into bowls, sprinkle over the cumin and place some basil leaves in the middle. Do not eat bread, croutons or anything else with it. That is my tip. Because the soup itself has everything it should have.