Preheat the oven to 220 degrees Celsius / 430 Fahrenheit with top and bottom heat.

Place the peppers on a baking sheet, drizzle with olive oil and sprinkle with pepper and salt. Roast the peppers in the oven for 10 minutes.

Remove the peppers from the baking sheet and place them in a plastic bag or a container that can be sealed with cling film or a lid.

Spread the courgettes, onions, garlic and potatoes over the baking tray, drizzling with a little olive oil, pepper, salt and oregano.

Grill the vegetables in the oven for 15 minutes.

Remove the grilled vegetables from the oven and place them in a large pan.

Peel the bell pepper and add it to the pan along with the broth.

Bring to the boil, then reduce the heat and simmer gently for a further 10–15 minutes.

Puree the soup until smooth using an immersion blender. Season with salt and pepper. Enjoy your soup!