Put all the vegetables on a large baking tray and coat in the oil
Roast in the oven for 45-60 minutes until the vegetables are cooked
Put the vegetables in a saucepan along with the stock. Heat to boiling and then simmer for 10 minutes.
Blend with a stick blender and serve each portion topped with a spoonful of yoghurt.
Notes
To make the soup vegan, omit the yoghurt or top with a vegan alternative such as cashew cream.Adjust the quantity of stock to make thicker or thinner soup.Nutritional information is approximate and a guideline only.