Preheat the oven to 180°C. Cut the tomatoes in half, the red onion into wedges. Scatter them in a roasting dish together with 2 garlic cloves. Drizzle with oil, then roast for 20-25 minutes until tender. Take the tray out of the oven and let the veggies cool, then remove the skins. You can refrigerate the baked veggies for later use or continue with the recipe now.

Put the water in a sauce pan and add the broccoli torn into chunks. Add the stock cube and bring to the boil.

Cook for 10 minutes, then add the roasted vegetables and heat through.

Meanwhile, mince the third garlic clove and rinse the watercress.

Turn off the heat, then add the watercress and garlic to the soup. Using a stick blender, whiz until you get a silky soup. Add more stock/water if it's too thick.

Serve warm.