Step 1

Preheat oven to 200 degrees C (390 F).

Step 2

Line a sheet pan with baking paper.

Step 3

Place the prepared vegetables on the baking tray. Drizzle over the olive oil and oregano, and season with salt and pepper.

Step 4

Put the vegetables in the oven, and roast for 25-30 minutes, tossing halfway through. The vegetables should be completely cooked through, and have good colour to them.

Step 5

In a medium-size saucepan, add the vegetables and the stock. Blend until smooth using an immersion blender.

Step 6

Warm the soup, and check the seasoning is to your liking. Serve immediately with a garnish of your choice.