moroccan roasted vegetable soup

This Moroccan Roasted Vegetable Soup recipe is not only a delicious way to eat your veggies, but it is also easy to make! With warm spices and roasted vegetables, this soup is perfect for a cozy night in. Try this delicious recipe today!

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

Preparation:

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 caramelize a little.
2. Transfer the roasted veg to a large saucepan, pour over the hot stock and simmer for 5 mins.
3.  Put 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