Roast Tomato, Red Pepper & Cannellini Bean Soup

1. Preheat the oven to 180°C/Fan 160°C/Gas 4. Halve the tomatoes and place them in a large ovenproof casserole dish. Peel and chop the onions into wedges. Chop the top off the garlic bulb head, slighly exposing the cloves underneath. Slice the peppers in half. Scoop out the white pith and seeds then roughly chop the peppers. Add the veg and garlic to the tomatoes. Drizzle over 2 tbsp olive oil and season with salt and pepper. Roast for 45 mins.

2. After 45 mins, when the veg are tender and slightly charred, remove the dish from the oven. Lift out the garlic bulb and use a fork to squish the garlic out of the papery skins. Disgard the skins. Return the garlic to the dish.

3. Place the casseole dish on a high heat and stir in the vegetable stock powder. Pour in the chopped tomatoes and fill the tin with water (approximately 400ml). Tip this in. Bring to a simmer, then turn the heat down a little and cook for 5 mins.

4. Take the dish off the heat. Blitz the soup with a hand-held blender till the mixtutre is silky and no lumps remain. Alternatively, you can ladle the soup into a blender and blitz in. Or use a masher to crush all the veg together in the pan, which will give you a chunkier soup.

5. Drain the cannellini beans, reserving their juice. Tip them into the pan and stir through, adding some of the bean juice to loosen if it's a little too thick. Return the pan to heat. Warm through for a few mins. Taste and season with salt, pepper and a pinch of sugar.

6. Roughly chop the flat leaf parsley leaves. Ladle the soup into warom bowls. Garnish with the parsley and serve.