In roast pan, toss together cut up red peppers, sweet potatoes, onion, garlic, oil, italian seasoning, salt and pepper.
2
Roast in a 450°F oven stirring half way through until vegetables are tender for about 1 hour.
3
In a food processor or blender, process the roasted vegetables in batches with the broth and strain it into a sauce pan or pot. Add in about a cup of water and bring to a boil and simmer for 5 minutes.
4
To make the biscuit, whisk together flour, sunflower seeds, flaxseeds, wheat germ, sugar, baking powder, and salt. Mix in a food processor and cut in butter until it turns into coarse crumbs.
5
Pour out flour mixture into a bowl with some milk until it forms a slightly sticky dough.
6
Turn out the dough into a floured surface and knead it gently for 10 times. Pat it out into 7-inch (18cm) square and cut into strips.
7
Put the cut pieces in an ungreased baking sheet and brush with some egg and sesame seeds.
9
In a bowl mix together yogurt and parsley.
10
Serve soup with a bit of the yogurt mixture on top and with some biscuits.
