Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
Chop your mixed vegetables into bite-sized chunks.
Spread the chopped vegetables evenly on the prepared baking tray. Drizzle with olive oil and season with oregano, paprika, chilli flakes, salt and pepper.
Place the tray in the oven and bake for 30-40 minutes, or until the vegetables are cooked and slightly caramelised.
Transfer the roasted vegetables to a large pot. Add the stock and white beans. Bring the mixture to a boil over medium-high heat.
Use a hand blender to puree the soup until smooth.
Stir in the coconut milk and let the soup simmer for a few more minutes to heat through.
Ladle the soup into bowls and enjoy with crusty toast.
Notes
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