Preheat the oven to 180C.
Add all the chopped veggies to 2 large baking trays and pour the melted oil all over the veggies and use your hand to rub it all over them evenly.
Place the veggies in the oven and roast for 30-40 minutes or until golden brown.
When ready, remove from the oven and place them into a large saucepan with the rest of your ingredients. If you like your soup thicker then make sure you don't add too much liquid broth, however if you like a runnier soup just add more.
Cook the veggies in the liquid broth until it comes to a simmer. Taste the soup and adjust if needed.
Pure the soup with a stick blender until desired.
Pour into bowls and top with freshly chopped herbs and you can also serve it with homemade freshly toasted bread with avocado or butter on top.