Cook & Prep time: 1 hour 20 minutes

Calories: 150-200



  • 6 large tomatoes
  • 2 red bell peppers
  • 1 red chilli
  • 1 large onion
  • 1 garlic clove
  • ½ handful thyme
  • Olive oil
  • Seasoning
  • 500ml vegetable stock

Preheat the oven to 200C fan.

  1. Slice up all the vegetables and place them onto a large tray. Cover them with olive oil, thyme and season well with salt and pepper.
  2. Roast the vegetables in the oven for 30-40 mins.
  3. Add the roasted vegetables to a pot including all the juices on the pan to keep all the flavour. Add 500ml of vegetable stock and blitz it altogether. Reheat in the pot until it’s ready to serve.
  4. Finish the soup with some yoghurt, pumpkin seeds and drizzling of oil and fresh herbs.