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Preheat your oven to 200°C (fan). Toss the diced carrots, parsnips, sweet potato (or squash), and turnip with olive oil, salt, and black pepper. Spread on parchment-lined baking trays. Roast for about 20 minutes, until caramelised and lightly charred at the edges.
While the vegetables are roasting, heat a generous amount of olive oil in a large pot over medium heat. Add the sliced leek and shallots. Season with salt and pepper. Cook gently, stirring often, until softened and fragrant but not coloured.
When most of the moisture has evaporated and you hear a gentle sizzle, add the crushed garlic. Cook for just one minute to preserve its pungency and fresh aroma.
Stir in the tomato purée and cook for a minute or two to mellow its acidity. Add the tinned chopped tomatoes, thyme, rosemary, and bay leaf. Cover and let simmer gently while the vegetables finish roasting.
Once the roasted vegetables are ready, carefully add them to the tomato base. Stir to combine. Simmer gently for 20–30 minutes with the lid on, tasting every 5–10 minutes until the vegetables reach your desired level of creaminess and texture.
Remove the thyme, rosemary, and bay leaf. Stir through a handful of chopped fresh parsley for brightness. Serve hot with crusty bread—or a glass of good red wine if you're feeling indulgent!