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Add zucchini, onions, potatoes, broccoli and garlic to a parchment lined baking sheet.
Drizzle with olive oil and season with thyme, paprika, chilli flakes, salt and pepper.
Roast at 400°F for 35–45 minutes, stirring halfway through, until tender and golden (be careful not to burn!)
Add the roasted veggies (squeeze the garlic out of its skin) to a blender with the peas, spinach and 3 cups of vegetable broth.
Blend until smooth, adding more broth to reach your desired consistency.
Top with coconut milk, pesto, and red pepper flakes and serve with a slice of sourdough.
Enjoy