Preheat your oven to 220°C/Fan 200°C/Gas 7. Trim the aubergines and dice into 1cm cubes. Halve the red pepper, scoop out the seeds and pith and dice to match the aubergine. Roughly chop the tomatoes. Peel and thickly slice the red onion.

Tip all the veg into a large roasting tin. Toss with 2 tbsp olive oil and some salt and pepper. Slide into the oven for 30 mins till lightly charred.

While the veg roast, peel and thinly slice the garlic. Halve the chilli and flick out most of the seeds. Finely chop the chilli. Fill and boil your kettle.

When the veg has 5 mins left, warm a large pan on the heat and add 1 tbsp oil and the garlic, chilli and 2 tsp cumin seeds. Fry for 4 mins, stirring. Add the roast veg to the pan. Pour in 700ml hot water from the kettle and crumble in a quarter of the pack of feta. Simmer for 5 mins.

Meanwhile, finely chop the dill leaves and stalks. Keep them separate. Add the dill stalks, and add the zest and juice from the lemon. Using a stick blender, blitz the soup till smooth and creamy. Or ladle it into a blender, but you may need to do this in a few batches.

Taste the soup and add more salt or pepper if you think it needs it. Remember that a little more salty feta will be crumbled on top.

Ladle the soup into 2 warm bowls. Crumble over the remaining quarter portion of feta and sprinkle over the dill leaves. Drizzle 1 tsp olive oil over each and crack over some black pepper to serve.