Instructions

1. Preheat the oven to 190°C.
2. Cut the onion and tomatoes in half. Peel the squash, remove the seeds and cut the flesh into cubes. Scatter these in a baking tray and tuck the garlic cloves and chilli between them. Scatter the rosemary/thyme leaves on top, drizzle with oil, season with salt&pepper, then bake in the oven for 25-30 minutes.
3. When the vegetables are golden and tender, take the tray out of the oven and let the veggies cool. When cooled, remove the skins of the tomatoes, onion, garlic and chilli. Remove the seeds of the chilli too, if you don’t want the soup to be too spicy. Put the veggies in a jar and keep it in the fridge until you’re ready to make the soup - or continue now with the recipe.
4. Cut the broccoli into chunks and put them in large saucepan. Pour over the stock and bring to the boil, then gently simmer for 5 minutes. Drain the chickpeas and add half of them to the soup, together with the roasted veggies. Bring to the boil again and simmer for another 5 minutes or so.
5. When the broccoli is tender, turn off the heat and add the fresh herbs. Using a stick blender, process the soup until thick and smooth. Add the remaining chickpeas, heat it up, then serve.