Moroccan Roasted Vegetable Soup

Roasted roots are perfect for making soup- we used parsnips, butternut squash and carrots, flavoured with ras el hanout spice mix

• Cooking Time Prep 15 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 4 - 5

Nutrition per serving

• Kcalories

  187

• Protein

  5g

• Carbs

  29g

• Fat

  6g

• Saturates

  1g

• Fibre

  10g

• Sugar

  17g

• Salt

  0.9g

Ingredients

• 1 red onion, cut into 8 wedges
• 300g carrots, cut into 2cm chunks
• 300g parsnips, cut into 2cm chunks
• 300g peeled butternut squash, cut into 2cm chunks
• 1 small potato, cut into 2cm chunks
• 2 garlic cloves
• 1 tbsp ras el hanout
• 1½ tbsp olive oil
• 1.3l hot vegetable stock
• 6 tbsp Greek-style yogurt and 1 tbsp finely chopped mint, to serve (optional)

Directions

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. Transfer the roasted veg to a large saucepan, pour over the hot stock and simmer for 5 mins. Pure?e 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.

Categories: All Christmas