Step 1

Preheat the oven to 200C/400F (fan).

Step 2

Place the chunks of sweet potato, red and yellow bell peppers, carrots, and garlic cloves (skin on) on a large baking tray.

Step 3

Drizzle on the olive oil and sprinkle on the salt, pepper, cumin, and paprika. Toss it all together using your hands.

Step 4

Place in the oven for 20 minutes, turning everything over after 10 minutes.

Step 5

After the 20 minutes, add the red onion wedges and toss everything together again so the onion also gets coated in oil.

Step 6

Place back into the oven for a further 10-12 minutes until the vegetables are tender and slightly caramelized. Remove from the oven.

Step 7

Put a couple of tablespoons of the roasted vegetables to one side and place the rest in a large saucepan. Squeeze the garlic out of their skins into the pan too.

Step 8

Pour in the stock. Bring to the boil and simmer for five minutes. Turn off the heat and then blend with a hand blender.

Step 9

Stir in the parmesan and season to taste.

Step 10

Serve topped with the reserved roasted vegetables, a sprinkling of grated parmesan and a few sprigs of fresh thyme.