Vegan "Ratatouille" Soup

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I watched Ratatouille last night and was inspired to cook a soup using the classic ratatouille ingredients, modified with no dairy, meat or gluten. 

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Ingredients:

• ​2 red peppers
• 3 plum tomatoes
• 2 courgettes (zucchini)
• 1 aubergine (eggplant)
• 3 cloves of garlic
• 1 large yellow onion
• 2 tbsp parsley
• 1/4 cup of fresh basil
• 1 tsp oregano
• 2 tbsp olive oil
• 1 400g/14oz can of chopped tomatoes 
• 2 cups of vegetable stock
• 1 package of oat cream or equivalent
• Salt & Pepper to taste

Directions:

• Chop the red peppers, tomatoes, courgettes and aubergines. Drizzle with olive oil, salt and pepper and cook at 200°C/400F for 20-25 minutes. 
• Chop the onion and garlic, add olive oil and add to large pot over medium heat. Once the onions are soft, add the parsley, basil, oregano and salt and pepper. Then add the vegetable stock. 
• When the vegetables are done baking, add those to the pot along with the can of tomatoes. Then add the oat cream. Cook for 10-15 minutes stirring occasionally. 
• Serve hot with fresh basil on top.