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Moroccan roasted vegetable soup

Ingredients

  1. Step 1 1 red onion, cut into 8 wedges
  2. Step 2 300g carrot, cut into 2cm chunks
  3. Step 3 300g parsnip, cut into 2cm chunks
  4. Step 4 300g peeled butternut squash, cut into 2cm chunks
  5. Step 5 1 small potato, cut into 2cm chunks
  6. Step 6 2 garlic cloves
  7. Step 7 1 tbsp ras el hanout
  8. Step 8 1 ½ tbsp olive oil
  9. Step 9 1.3l hot vegetable stock
  10. Step 10 6 tbsp Greek-style yogurt and 1 tbsp finely chopped mint, to serve (optional)
Moroccan roasted vegetable soup
Calories: 187 Carbohydrate: 29 g Protein: 5 g Fat: 6 g
Cook time: 55 minutes Prep time: 15 minutes Total time: 70 minutes Servings: 5

TAGS

Lunch Moroccan 2 of 5-a-day Fibre Good Food Healthy Root vegetable soup Vegetarian

Directions

  1. Step 1 Heat oven to 200C/180C fan/gas 6. Tip all the vegetables and the garlic into a roasting tin. Sprinkle over the ras el hanout and some seasoning, drizzle over the oil and give everything a good stir. Roast for 30-35 mins, turning the vegetables over halfway, until they're tender and starting to caramelise a little.
  2. Step 2 Transfer the roasted veg to a large saucepan, pour over the hot stock and simmer for 5 mins. Purée the soup in a food processor, or in the pan with a hand blender, until smooth, then ladle into a flask for work. If eating at home, serve with a dollop of yogurt, a scattering of mint and a grinding of black pepper.