Pre heat the oven to 200°C.
Place all the ingredients, except the lemon thyme into an oven tray, drizzle over the olive oil, season with some black pepper and sea salt, give it all a good mix the easiest way is to get your hands involved.
Now place in the oven for 8 minutes.
In the mean time bring to the boil the stock in a large saucepan, once the vegetables are cooked add them all into the stock along with the lemon tyme, using a hand blender blitz until you have a smooth soup. Pass this through a fine sieve season to taste and serve with warm crusty bread and some good cheese.