Preheat the oven to 425 F/ 220 C/ gas mark 7. Peel and chop all the vegetables into similar size (large) chunks. Place in a large bowl (including whole, peeled garlic), season and coat in the oil.
Transfer the vegetables to a large roasting sheet lined with parchment paper, add the bay leaf and roast for 30 minutes turning over halfway.
Put the vegetables into a large pot, add the hot water and vegetable stock cube, pepper to taste and turmeric. Cover, bring to the boil then simmer for about 3 minutes. Remove from the heat, mash with a potato masher until the soup has a thick lumpy consistency, adjust seasoning if necessary, drizzle over a little oil, garnish with fresh parsley and serve!
Adjust the amount of water to suit your preference. I recommend adding less water to start with and adding more if you prefer once the soup is ready.
Use your favourite herbs and/or spices or serve as it is. See the post for suggestions.
I wanted this soup to be somewhere between chunky and smooth so I only used a potato masher to break up the larger vegetables. But you could puree this soup if you prefer.
Serve with a drizzle of olive oil and freshly chopped parsley.
This soup tastes delicious the next day too. Refrigerate for up to 3 days.
Freeze individual portions in airtight containers for up to 3 months.
Preparation time includes the time needed to roast the vegetables.