Turn your oven on to 200C and find a deep roasting dish.

Wash the vegetables, roughly chop them and place them in the roasting dish.

Peel the garlic cloves and pop them into the dish whole.

Drizzle with olive oil and season with a good couple of pinches of salt and a grind of black pepper. Mix well and then get the dish into the oven to roast. It should take about 30 minutes but keep an eye on it as ovens vary.

Meanwhile make cheese sandwiches to grill and get a big pot and your stick blender ready.

Crumble two veg stock cubes into a large jug and then add a litre of freshly boiled water. Stir to combine.

Test the roasted veg for ‘done-ness’ with a knife. They should be soft and starting to take on some colour.

Scrape the roasted veg to a large pot, pour over the veg stock and blend until smooth with your stick blender. You may wish to add a splash more water to thin the soup out to your liking.

Taste and adjust seasoning as needed.

Grill cheese sandwiches and serve with the soup.