Moroccan roasted vegetable soup
Add to favourite + Print Print

Moroccan roasted vegetable soup

By Good Food

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

  • Prep:15 mins
    Cook:40 mins
  • Serves 5
  • Easy

Nutrition per serving

  • kcal 187
  • fat 6g
  • saturates 1g
  • carbs 29g
  • sugars 17g
  • fibre 10g
  • protein 5g
  • 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)

Method

  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.

Suggested recipes from this collection...