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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

  • Prep: 15 mins
    Cook: 40 mins
  • Serves 5
  • Easy
  • Serves 5
  • Easy
  • Calories 187
  • Carbohydrates 29
  • Saturated Fat 1
  • Sugar 17
  • Protein 5
  • Fat 6
  • Fibre 10
  • Salt 0.9

Nutrition per serving

  • Calories 187
  • Carbohydrates 29
  • Saturated Fat 1
  • Sugar 17
  • Protein 5
  • Fat 6
  • Fibre 10
  • Salt 0.9

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.

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